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

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Table 6

Barbera wine. Total anthocyanins and flavonoids content and color parameters for the control wine and the theses with additives, 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	296 a	1442 a	7.1 c	0.61 abc	4.6
	GommaK	316 c	1480 ab	6.5 a	0.61 abc	4.7
	Mannoprl	305 ab	1450 a	6.7 b	0.62 bc	4.6
	Mannopr2	320 c	1503 b	6.3 a	0.63 c	4.7
	PolNat	309 bc	1507 b	6.5 a	0.60 a	4.6

	F	23.3	13.2	93.9	14.0	3.3
sign	**⁽¹⁾	**	***	**	ns

After 6 months of bottle aging	Control	182 a	1196	6.2	0.72	3.8
	GommaK	199 b	1200	5.85	0.72	3.7
	Mannoprl	196 ab	1193	6.0	0.71	3.7
	Mannopr2	210 b	1228	5.75	0.72	3.75
	PolNat	197 ab	1178	5.75	0.72	3.75

	F	6.6	4.0	4.8	0.64	2.4
sign	**⁽¹⁾	ns	ns	ns	ns

⁽¹⁾

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

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