Bentonite and Gelatine Impact on the Young Red Wine Coloured Matter

Snežana Stanković¹*, Slobodan Jović² and Jelena Živković<sup>3

1</sup>High School of Agriculture and Food Prokuplje, Ćirila i Metodija 1, SCG-18400 Prokuplje, Serbia and Montenegro
²Faculty of Agriculture Beograd, Nemanjina 6, SCG-11080 Zemun, Serbia and Montenegro
³Institute »Serbia«, Centre for Viticulture and Winemaking Niš, Kolonija EI-6, SCG-18000 Niš, Serbia and Montenegro

Article history:
Received March 29, 2004
Accepted July 6, 2004

Key words:
red wine, wine colour, anthocyanins, fining, bentonite, gelatine

Summary:
This paper deals with the impact of two fining agents (bentonite and gelatine) on the coloured matters of young red wines Vranac, Pinot Noir and Gamay Noir. Both agents caused decrease in these substances. The effect is more intensive with the dose of bentonite of 1 g/L, but the variability depends on variety. Higher decrease was found in the colour intensity, coloured anthocyanins and polymers (up to 44 %), but lower in the colourless anthocyanins (up to 20 %). The intensity of red and blue colours decreases, while that of yellow colour increases. The use of bentonite in dosages higher than those recommended may cause the wine to obtain more pronounced »brick red« colour (the colour tint increases while the value of the spectrum form decreases). Fewer changes occurred in the coloured matters after treating the wine with gelatine. The colour intensity, colourless and coloured anthocyanins showed a decrease of up to 10 % and polymers of up to 16 %. The intensity of yellow colour decreases, while that of red increases as well as the Δ
A/% value.

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