Effect of bentonite clarification on concentration of anthocyanins and colour intensity of red and rosé wines

Abstract

The objective was to follow losses of the concentration of total anthocyanin pigments in red and rosé wines clarified with various doses of two commercial types of bentonite and to perform a sensory and analytical evaluation of differences in colour intensity of clarified and non-clarified wines. The loss of anthocyanins increased with the increasing doses of bentonite but statistically significant differences existed only between doses of 0.5 and 1.5 g/l. Not the type of bentonite but its dose showed an important effect on the extent of changes in colour intensity of wine. A sensory evaluation of colour intensity showed that in rosé and red wines doses of 0.5 g/l and 1.5 g/l, respectively, reduced significantly the intensity of wine colour as compared with non-clarified samples.