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IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Impact of microbiological and enological techniques on wine macromolecules 9 Investigation of the effect of gelatine and egg albumin fining and cross-flow microfiltration on the phenolic composition of Pinotage red wine

Investigation of the effect of gelatine and egg albumin fining and cross-flow microfiltration on the phenolic composition of Pinotage red wine

Abstract

Results indicated that cross-flow microfiltration removed similarly to fining treatments the most astringent tannins, but cross-flow microfiltration also removed up to 14 % more colour. RP-HPLC and spectrophotometric results showed that egg albumin is a softer fining treatment compared to gelatine and cross-flow microfiltration. All treatments will be analysed again after four months of bottle aging to determine the longer term effects. These findings also need to besupported by sensory analysis, which is the next step of this study. All the wines will be evaluated sensorially using the developed mouth-feel wheel (Gawel et al., 2000).

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Lise-Marie CARSTENS, Wessel. J. DU TOIT, Anita OBERHOLSTER
Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, ZA.

Contact the author*

Keywords

fining, cross-flow microfiltration, phenolics

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

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