Open Access
Table 1
Spectrophotometric measurements of Monastrell wine phenolics after treatments with proteinaceous fining agents.
| TPI | MCP tannins (mg/L) | Total anthocyanins (mg/L) | |
|---|---|---|---|
| Control | 60.6 ±1.8 a | 2456.7 ± 42.9 a | 172.0 ± 1.2 a |
| QP_30 | 59.4 ± 2.1 a | 2317.6 ± 4.8 c | 162.7 ± 2.3 ab |
| QP_50 | 57.7 ± 24 a | 2236.0 ± 40.5 d | 155.2 ± 4.0 bc |
| KP_30 | 59.5 ± 1.4 a | 2416 ± 18.5 ab | 156.8 ± 2.5 bc |
| KP_50 | 58.0 ± 2.6 a | 2288.2 ± 7.4 cd | 153.7 ± 4.5 bc |
| P_30 | 60.5 ± 3.5 a | 2453.3 ± 29.0 a | 162.4 ± 5.3 abc |
| P_50 | 60.8 ± 1,0 a | 2432.5 ± 5.9 a | 156.8 ± 2.1 bc |
| V_125 | 59.8 ± 1.7 a | 2347.8 ± 1.5 bc | 151.6 ± 4.5 c |
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