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

Open Access

Table 8

Montepulciano 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	794 ab	3610 ab	21.6 abc	0.545	17.65 de
	BenCa	788 ab	3640 b	20.8 a	0.55	16.9 ab
	BenNa	776 a	3600 ab	20.9 ab	0.55	16.75 a
	CMC	809 ab	3675 b	21.3 abc	0.545	17.4 c
	Gel_fr	787 ab	3432 a	21.6 abc	0.54	17.45 cd
	Gelcal	805 ab	3549 ab	21.7 bc	0.535	17.35 c
	Incolla	818 b	3693 b	21.8 b	0.54	17.75 e
	chitosano	822 b	3717 b	21.9 c	0.54	17.35 c
	PVIPVP	812 ab	3677 b	21.2 abc	0.55	17.05 b

	F	4.8	7.1	7.1	3.1	57.0
	sign	*⁽¹⁾	**	**	ns	***

After 6 months of bottle aging	Control	457 bcd	2692 de	20.4 d	0.63 bc	13.1 c
	BenCa	446 ab	2656 cd	19.4 a	0.64 c	12.5 a
	BenNa	432 a	2603 a	19.8 abc	0.64 bc	12.5 a
	CMC	446 ab	2639 bc	19.9 abc	0.63 abc	12.7 ab
	Gel_fr	453 bc	2596 a	20.3 cd	0.62 a	12.9 bc
	Gel_cal	465 cd	2619 ab	19.8 abc	0.63 a	12.6 ab
	Ittcolla	452 bc	2624 ab	20.3 cd	0.63 abc	12.9 bc
	chitosano	472 d	2726 f	20.0 bcd	0.62 ab	12.9 bc
	PVIPVP	464 cd	2697 ef	19.7 ab	0.63 abc	12.7 ab

	F	18.3	58.7	11.1	6.2	12.4
	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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