Red press wine is collected after pressing solid parts (seed and skin) of grapes pomaces. Higher pressure induces more colorful, astringent, bitter and rustic wines. This is caused by the presence of undesirable phenolic compounds. To overcome this problem, the most common practice used in wine industry is the oenological treatment which enhances the clarity, stability and the wine taste. In the present work, press wines were separately submitted to four different treatments: micro-oxygenation and the addition of three fining agents: gelatin, polyvinylpolypyrrolidone (PVPP) and pea protein. The phenolic total index decreased (8%) significantly (P <0.05) for gelatin treatment, the PVPP based formulation treatment led to the largest loss (8%) in color intensity, (12%) in redness (a*), (9%) in polymeric pigments and increasing to 9% lightness (L*). Unlike micro-oxygenation which has decreased (5%) the color intensity. For the monomeric anthocyanins, the greatest reduction of acylated and coumaroylated anthocyanins at bottling and glucoside anthocyanidins after five months of storage was observed for both basic PVPP and gelatin.
Citation: Aziz MB, Mouls L, Fulcrand H, Hajjaj H. 2017. Micro-Oxygenation and Fining Agent Treatments: Impact on Color of Moroccan Red Press Wine. J Food Chem Nanotechnol 3(1): 38-43.