Progressive Horticulture

Young Cabernet Sauvignon wine was (prepared by inoculation of RS-3 - a strain of Pichiakudriavzevii), treated with Bentonite (0.3, 0.6 and 1 g/l) and gelatin (0.05 and 0.10 g/l) for a duration of 8 days. The wines were analyzed forcontent of protein, phenols, monomeric anthocyanins, colour intensity, tint, colour spectrum (Ä A/%), intensities of yellow, red and blue colour. The content of protein, phenols and monomeric anthocyanins were significantly decreased by application of bentonite and gelatin. Colour intensity was significantly reduced in the wine samples treated with Bentonite and gelatin. The values of tint and colour spectrum (Ä A/%) were increased after the treatment. Intensity of yellow colour increased by the application of fining materials while red colour intensity was decreased in bentonite application and increased by gelatin. Blue colour activity in Bentonite treated wines was increased and decreasing trend was noted in gelatin treated wines. The wines were improved in terms of clarification after the treatment with Bentonite and gelatin.