Adjuvants and additives for the colloidal stabilization of red wines without the use of cold

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Table 4

Barbera wine. Total anthocyanins and flavonoids content and color parameters for the control wine and the theses treated with adjuvants, after bottling and after 6 months of bottle aging. ANOVA and Tukey’s test results. Different letters along the column discriminate the theses significantly different from one another (p<0.05; Tukey’s test).

	Theses	Total anthocyanins (mg/L)	Total Flavonoids (mg/L)	Color intensity (u.a.)	Color hue	E520_corr
After bottling	Control	318 d	1717 ab	6.7 e	0.61 a	4.8 f
	BenCa	294 a	1690 a	5.8 abc	0.65 bc	4.4 b
	BenNa	294 a	1731 ab	5.7 a	0.65 c	4.2 a
	CMC	314 bcd	1729 ab	6.1 cd	0.65 bc	4.7 de
	Gel_fr	316 cd	1732 ab	6.1 cd	0.64 abc	4.7 d
	Gel_cal	303 abc	1663 a	5.7 ab	0.62 ab	4.5 c
	lttcolla	303 ab	1795 be	6.1 d	0.63 abc	4.8 ef
	chitosano	320 d	1836 c	6.0 bcd	0.64 be	4.7 def
	PVIPVP	291 a	1717 ab	5.9 abed	0.64 be	4.5 e

	F	24.2	10.0	33.8	8.4	186
	sign	***⁽¹⁾	***	***	**	***

After 6 months of bottle aging	Control	191 ab	1181	5.9	0.71	3.9 d
	BenCa	193 ab	1227	5.3	0.74	3.6 ab
	BenNa	182 a	1213	5.5	0.73	3.5 a
	CMC	202 b	1215	5.5	0.72	3.8 cd
	Gel_fr	194 ab	1201	5.85	0.71	3.7 bcd
	Gel_cal	191 ab	1153	5.5	0.71	3.7 abc
	ittcolla	190 ab	1174	5.77	0.72	3.8 cd
	chitosano	190 ab	1216	5.9	0.72	3.8 cd
	PViPVP	195 ab	1211	5.8	0.71	3.8 cd

	F	4.7	1.4	4.3	1.8	14.5
	sign	*⁽¹⁾	ns	*	ns	***

⁽¹⁾

Significance: *, ** and *** and ns represent significance at p≤ 0.05, 0.01, 0.001 and not significant, respectively.

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