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

Open Access

Table 7

Montepulciano wine. Average values of turbidity, colloidal stability and shock tests 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	Turbidity (NTU)	Colloidal stability test (ANTU)	Shock test (ANTU 24h)	Shock test (ANTU 7d)
After bottling	Control	0.45	274 ab	0.03	0.89
	BenCa	0.93	196 ab	0.00	0.60
	BenNa	0.22	172 a	0.08	0.60
	CMC	0.24	453 b	0.02	0.58
	Gel_fr	0.23	250 ab	0.01	0.45
	Gelcal	0.29	158 a	0.03	0.22
	Ittcolla	0.49	261 ab	0.03	0.18
	chitosano	0.37	269 ab	0.01	0.11
	PVIPVP	0.73	236 ab	0.00	0.00

	F	2.7	3.0	0.6	1.1
	sign	ns⁽¹⁾	ns	ns	ns

After 6 months of bottle aging	Control	0.65 ab	161 c	0.09 ab	0.56 a
	BenCa	0.51 ab	118 abc	0.24 ab	0.24 a
	BenNa	0.39 ab	101 ab	0.19 ab	0.37 a
	CMC	0.31 a	226 d	0.40 ab	5.80 b
	Gel_fr	0.44 ab	95 ab	0.00 a	0.96 a
	Gel_cal	0.68 ab	94 ab	0.00 a	0.05 a
	Ittcolla	0.35 ab	130 bc	0.68 b	1.34 a
	chitosano	0.78 b	75 a	0.05 a	1.52 a
	PVIPVP	0.42 ab	85 ab	0.04 a	0.57 a

	F	4.1	27.0	4.3	8.0
	sign	*⁽¹⁾	***	*	**

⁽¹⁾

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

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