International Journal of Food Properties

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Influence Of Age On Red Wine Colour During

Fining With Bentonite And Gelatin

Snezana Stankovic , Slobodan Jovic , Jelena Zivkovic & Radmila Pavlovic

To cite this article: Snezana Stankovic , Slobodan Jovic , Jelena Zivkovic & Radmila Pavlovic
(2012) Influence Of Age On Red Wine Colour During Fining With Bentonite And Gelatin,
International Journal of Food Properties, 15:2, 326-335, DOI: 10.1080/10942912.2010.487625

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International Journal of Food Properties, 15:326–335, 2012
Copyright © Taylor & Francis Group, LLC
ISSN: 1094-2912 print / 1532-2386 online
DOI: 10.1080/10942912.2010.487625

INFLUENCE OF AGE ON RED WINE COLOUR DURING

FINING WITH BENTONITE AND GELATIN

Snezana Stankovic1 , Slobodan Jovic2 , Jelena Zivkovic3 ,

and Radmila Pavlovic3
1
College of Agriculture and Food Technology, Prokuplje, Serbia
2
Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
3
University of Nis, Medical Faculty, Department of Pharmacy, Nis, Serbia

Two fining agents (bentonite and gelatin) have contributed to the reduction of colour of
Pinot Noir wine of different ages. Bentonite caused more significant changes in the colour
of young wines. Colour intensity, coloured anthocyanin forms, and polymers were reduced to
a greater extent, while colourless anthocyanins and total phenolic substances were reduced
to a lower extent. Smaller changes in coloured substances resulted from wine treatment with
gelatin. The intensity of the share of yellow colour decreased and the intensity of the share
of red colour, together with dA% value, increased. The influence of bentonite on the colour
of the wine decreased while the influence of gelatin increased with wine ageing.

Keywords: Age of red wine, Fining, Bentonite, Gelatin, Anthocyanins, Colour intensity.

INTRODUCTION
When producing red wine, it is important to obtain good colour and clarity of wine
and, if possible, preserve it for a long period of time. Colour stability and clarity of red
wine are provided primarily by stabilization. Wine should be prepared for market relatively
quickly, for example, in a shorter time than that necessary for obtaining nearly the same
effect by spontaneous fining.[1] Fining is not employed on cloudy wines only, but also on
wines showing tendency towards turbidity and settling. Fining agents of various origin are
used, provided they do not cause change in the taste or aroma of wine nor provoke changes
of chemical composition resulting in adverse influence on wine quality. They are intended
to achieve clarity and improve colour, flavor, and physical stability of wine, and they should
serve to remove only the ingredients that make wine unstable.
Ribereau-Gayon et al.[2] recommended the following fining agents of red wines:
bentonite, gelatin, albumin, and casein, together with their dosage and effects that could be
expected. Elimination of some phenolic compounds of colloidal nature, involved in oxi-
dation phenomena and excess astringency of wine, has contributed to the improvement of
some organoleptic characteristics of wines.[3] Bentonite and gelatin are most frequently
used substances of those mentioned above. Bentonite is mainly negatively-charged clay of
volcanic origin with complex hydrated aluminium silicate components. In principle, it is

Received 21 November 2009; accepted 16 April 2010.

Address correspondence to Jelena Zivkovic, Medical Faculty of Nis, Department of Pharmacy, Dr. Zoran
Djindjic Blvd 18, 18000 Nis, Serbia. E-mail: jelenazi2003@yahoo.com

326
 INFLUENCE OF AGE OF RED WINE ON COLOUR CHANGE 327

used to remove proteins, thus providing better clarity and stability during long-term stor-
age. However, it also attracts other positively charged compounds, such as anthocyanins,
other phenolics, and nitrogen. It is not reactive towards small phenolic compounds. In fact,
it binds large phenolic compounds, such as anthocyanins, and may also bind phenolic com-
pounds complexed with proteins.[4] Gelatins, which are also positively charged, are used
for removal of excess tannins from wine. They are most commonly used to reduce the level
of astringency and bitterness in the press fraction of red wines, with reference to soften red
wines. Although some enochemical characteristics of these agents are known, their effects
on phenolic substances in wine are not fully studied.[5] These fining agents do not have the
same effect on phenolic substances in wines of different ages. In order to clarify the effect
of the use of bentonite and gelatin on anthocyanins and colour intensity in red wine, the
research on wine fining of red Pinot Noir variety of different ages was carried out.

MATERIALS AND METHODS

Reagents and Standards
Deionized water, purified with a Milli-Q water system (Millipore, Bedford, MA).
HPLC-grade methanol (Merck, Darmstadt, Germany), was used after filtration through
0.45-lm pore-size membranes. Standards of delphinidin-3-glucoside (Dp 3-G), cyanidin-
3-glucoside (Cn 3-G), petunidin-3-glucoside (Pt 3-G), peonidin-3-glucoside (Pn 3-G), and
malvidin-3-glucoside (Mv 3-G) were obtained from Extrasynthese (Lyon, Genay, France)
and dissolved in methanol–water–formic acid, 40:55:5 (v/v). Other chemicals and solvents
used were of the highest analytical grade.

Fining Treatment of Wine

The treatment design contained two factors: the age of the Pinot Noir wines including
6 (A), 18 (B), and 42 (C) month old wines, and the level of the fining agent. The following
experiment has been set: T 0 – control group wines, which received no fining agents; T 1 —
bentonite (0.3 g/L); T 2 —bentonite (0.6 g/L) and T 3 —bentonite (1.0 g/L) treated wines;
and T 4 —gelatin (0.05 g/L) and T 5 —gelatin (0.1 g/L) treated wines. Fining of wines was
carried out with bentonite “Clarol,“ produced by “Combine Aleksinac“ from Aleksinac,
Serbia, and gelatin 80 B1 produced by “Italo-gelatin“ from Italy. For each variant, 200 ml
of wine were used. Variants T 1 , T 2 , and T 3 have been treated with bentonite suspension,
variants T 4 and T 5 with gelatin solution. After eight days, wines were separated from
sediment and analysed.

pH, Anthocyanins, Colour Intensity, Tint, and Spectrum Form

pH was measured by means of a digital pH-meter (Hanna Instruments, Germany).
The iodometric determination of free sulphur dioxide was done by titration in acid solu-
tion according to Recueil OIV.[6] Content of free, coloured (flavilium cation and quinodal
base), and colourless anthocyanins (carbinol pseudo-base and bisulphite compound) and
polymers was determined after the adidition of excess SO2, at pH = 1, by measuring
absorbance of the wine at 520 nm, in accordance with Somers and Evans method.[7]
According to the official OIV method, colour intensity (I), and tint (T) were:
328 STANKOVIC ET AL.

I = A420 + A520 + A620

T = A420 /A520

Colour intensity was determined by measuring the absorbance at 420, 520, and 620 nm in a
1 mm cell using a Unicam 5625 UV-Vis spectrophotometer (Unicam Ltd., Cambridge, UK)
with a 1 mm glass cell.[8] Acording to Glories,[8] intensity of yellow (A420 %), red (A520 %),
and blue (A620 %) colours, as well as proportion of red colour produced by flavylium cations
of the free and bound anthocyanins spectrum form (dA%), were:

A420 % = (A420 /I) · 100 A520 % = (A520 /I) · 100 A620 % = (A620 /I) · 100

dA% = (1 − (A420 + A620 )/2 · A520 ) · 100

Total Phenols
Total phenols (IFC) were determined by the spectroscopic method using Folin-
Ciocalteu reagent and sodium carbonate.[6] Total phenolics index was determinated by
measuring the absorbance at 280 nm (A280 ) of the wine sample.[9]

Extraction of Anthocyanins from Wine

Sep-Pak C18 cartridges (Waters, Milford, MA, USA) were prewashed with methanol
diluted with water (1/1:v/v). Then, wine samples were passed through the cartridges,
where anthocyanins (and other phenolic compounds) were absorbed. The column was
washed with 4 ml of distilled water and dried under enhanced vacuum for several sec-
onds. Finally, anthocyanins were recovered with methanol containing 0.01% (v/v) of HCl.
The methanolic extract was concentrated under vacuum at 35◦ C by rotary evaporation and
the pigments were dissolved in methanol–water–formic acid, 40:55:5 (v/v).

HPLC Analyses
The HPLC analyses were carried out using Hewlett Packard HPLC equipment,
type HP 1100, equipped with Pye Unicam UV-Detector Model PU 4025.[10,11,12]
Chromatographic separation of anthocyanins was carried out by means of a 250 × 4 mm
i.d., 5 µm phase column using LiChrospher type 100 RP 18, protected by LiChroCART
Guard Columns, Merck (Darmstadt, Germany), both thermostated at 40◦ C. All samples
were analyzed in duplicate.
The mobile phase was a linear gradient of methanol containing 0.1% of HCl
(solvent B) in 5 mM phosphate buffer, pH = 1.8 (solvent A), at a flow rate of 0.8 mL/min.
The following gradient was used: 0 min, 25%B; 0–20 min, 25–30%B; 20–47 min,
30–65%B; 47–49 min, 65–35%B; 49–55 min, 35%B; 55–58 min 35–25%B; 58–60 min,
25%B. Ultraviolet–visible spectra ranging from 200 to 600 nm were recorded for all peaks.
The anthocyanins were identified by comparison of retention times with those of authentic
standards and by comparison of ultraviolet-visible spectra with those in the literature.[13–15]
Quantification of the anthocyanins was based on peak areas at 520 nm. Calibration curves
were plotted after chromatography of solutions containing different concentrations of
 INFLUENCE OF AGE OF RED WINE ON COLOUR CHANGE 329

the standards. Unknown concentrations were determined by means of linear regression

equations.

Statistical Analysis
The data obtained were statistically analyzed by SAS (2001), 8.02 version, through
PROC ANOVA procedure. Tukey’s Honestly Significant Difference was adopted as a
multiple comparison procedure. The results are presented as mean values ± S.D.

RESULTS AND DISCUSSION

Some relevant analytical parameters in control wines of the red Pinot Noir of differ-
ent ages are given in Tables 1 and 2 (variant T 0 ). The data obtained showed that the wines
differed in many parameters of analysis, such as colour intensity and tint, total phenolic
substances, the content of free, coloured and colourless anthocyanin forms, in terms of
chemical factors, such as colour, total, and volatile acidity, alcohol content, reducing sugar
content, etc. It is possible to differentiate wines made by different grape cultivars.[16]
Red wine phenolic compounds consisted of both grape polyphenols, including essen-
tially anthocyanins, proanthocyanidins, and phenolic acids, and new phenolic compounds
derived from them during winemaking and the ageing process. Phenolic compounds are
important constituents of red wine, due to their contribution to sensory properties, such as
colour, flavor, astringency, and bitterness.[17] Table 2 shows that treatments with bentonite
led to a more significant decrease in colour intensity, which is particulary emphasized
with a dose of 1.0 g/L (T 3 ). The decrease of colour intensity was greatest in young wine
(from 11.2 to 27.4%) than in 18 month old wine (from 8.1 to 21.6%), while the smallest
decrease included 42 month old wine (from 5.8 to 12.5%). The participation of yellow
colour increases in intensity, while red and blue colour decreases (Table 3).
Tint increased (from 5 to over 10%) and values for determining the form of the spec-
trum decreased, pointing out to slight browning of wine, which is more emphasized with a
higher dose of bentonite. These results indicated that bentonite decreased participation of
red and blue colour and increased the share of the intensity of yellow colour in wines age-
ing for a longer period of time. Treatments with gelatin caused less significant influence
on colour intensity, so in young wine this parameter decreased from 7.3 to 8.6%, while
in 18 month old wine it decreased from 8.4 to 11.8%. Gelatin produced more significant
influence on reduction of colour intensity of 42 month old wine (up to 16.1%). It has an
affinity for phenols and reacts by forming hydrogen bonds between the phenolic hydroxyl
and the peptide bonds of the protein component. Thus, gelatin produced a lower effect on

Table 1 Some relevant analytical parameters in the control wines.

Variants
Parameter Wine A (6 months old) Wine B (18 months old) Wine C (42 months old)

pH 3.22 ± 0.03 3.32 ± 0.02 3.43 ± 0.02

Free SO2 (mg/L) 14.3 ± 0.58 17.3 ± 0.61 8.0 ± 0.42
Total phenols (A280 ) 24.2 ± 0.87 22.7 ± 0.77 18.4 ± 0.67
 Table 2 Influence of fining agents for fining of red wines on changes of certain colour parameters.

Treatments
Colour parameters T0 T1 T2 T3 T4 T5

Wine A
Colour intensity 0.465 ± 0.0062a∗ 0.413 ± 0.006c 0.378 ± 0.0036d 0.338 ± 0.0026e 0.431 ± 0.0265b 0.425 ± 0.0026b
Nuance 0.628 ± 0.0057b 0.666 ± 0.0056a 0.684 ± 0.0050a 0.678 ± 0.0139a 0.618 ± 0.0047c 0.606 ± 0.0042d
Free antocyanins 166.2 ± 1.201a 142.6 ± 0.346d 133.1 ± 0.854e 128.0 ± 0.265f 154.6 ± 0.557b 149.6 ± 0.458c
Coloured antocyanins 27.77 ± 0.208a 22.30 ± 0.1000d 20.70 ± 0.173e 18.60 ± 0.100f 26.40 ± 0.173b 25.60 ± 0.173c
Colourless anthocyanins 138.43 ± 1.002a 120.30 ± 0.361d 112.40 ± 0.700f 109.40 ± 0.361e 128.20 ± 0.721b 124.00 ± 0.600c
Polymers 22.40 ± 0.173a 19.10 ± 0.100d 16.80 ± 0.100e 14.70 ± 0.100f 21.10 ± 0.100b 20.17 ± 0.058c
IFC 25.50 ± 0.100a 23.20 ± 0.100d 22.90 ± 0.100e 22.57 ± 0.058f 24.00 ± 0.100b 23.70 ± 0.100c
Wine B
Colour intensity 0.347 ± 0.0046a 0.319 ± 0.0026b 0.282 ± 0.0026c 0.272 ± 0.0040e 0.318 ± 0.0036b 0.306 ± 0.0030d
Nuance 0.705 ± 0.0044e 0.736 ± 0.0035c 0.759 ± 0.0044b 0.780 ± 0.0036a 0.694 ± 0.0046de 0.689 ± 0.0040d
Free antocyanins

330
98.50 ± 0.173a 85.70 ± 0.100c 81.00 ± 0.265d 73.10 ± 0.265e 89.90 ± 0.200b 85.90 ± 0.173c
Coloured antocyanins 15.80 ± 0.100a 13.40 ± 0.100c 12.50 ± 0.100d 11.40 ± 0.100e 14.33 ± 0.115b 13.65 ± 0.050c
Colourless anthocyanins 82.70 ± 0.100a 72.30 ± 0.100c 68.50 ± 0.173d 61.70 ± 0.200e 75.57 ± 0.231b 72.25 ± 0.218c
Polymers 21.20 ± 0.100a 18.40 ± 0.100c 16.30 ± 0.100d 14.37 ± 0.058e 19.30 ± 0.173b 18.50 ± 0.100c
IFC 23.60 ± 0.100a 21.60 ± 0.100b 21, 27 ± 0, 058e 21.00 ± 0.100c 21,07 ± 0, 058ce 20.53 ± 0, 058d
Wine C
Colour intensity 0.241 ± 0.0046a 0.227 ± 0.0026b 0.220 ± 0.0015b 0.211 ± 0.0023c 0.211 ± 0.00265c 0.202 ± 0.0015d
Nuance 0.902 ± 0.0044d 0.920 ± 0.0040c 0.932 ± 0.0045b 0.948 ± 0.0053a 0.885 ± 0.0010e 0.875 ± 0.0026e
Free antocyanins 40.20 ± 0.173a 35.77 ± 0.153d 33.77 ± 0.0577e 32.60 ± 0.100f 36.97 ± 0.115b 36.53 ± 0.0577c
Coloured antocyanins 8.97 ± 0.0577a 7.73 ± 0.058d 7.40 ± 0.100e 7.03 ± 0.0577f 8.43 ± 0.0577b 8.07 ± 0.058c
Colourless anthocyanins 31.23 ± 0.153a 28.07 ± 0.0577c 26.37 ± 0.058 25.57 ± 0.058 28.57 ± 0.058b 28.43 ± 0.0577b
Polymers 13.60 ± 0.100a 12.37 ± 0.0577b 12.03 ± 0.058c 11.63 ± 0.0577d 11.73 ± 0.0577d 11.20 ± 0.100e
IFC 18.40 ± 0.100a 17.17 ± 0.0578b 17.03 ± 0.0578 16.67 ± 0.0577c 17.20 ± 0.100b 16.87 ± 0.058bc

∗ Mean values of 3 determinations ± standard deviation.

a–f Means within a row followed by different superscript letter are significantly different (P < 0.05).
 INFLUENCE OF AGE OF RED WINE ON COLOUR CHANGE 331

Table 3 Intensity of yellow (A420 %), red (A520 %), blue (A620 %) colours, and spectrum form (dA%)
of examinated wine.

Treatments
Colour
parameters T0 T1 T2 T3 T4 T5

Wine A
A420 % 35.5 ± 1.33 36.8 ± 1.16 37.5 ± 1..31 38.0 ± 0.41 35.2 ± 0.36 34.9 ± 0.44
A520 % 56.5 ± 0.65 55.2 ± 1.06 54.7 ± 0.97 54.4 ± 0.63 57.0 ± 0.57 57.5 ± 0.44
A620 % 8.0 ± 0.25 8.0 ± 0.33 7.8 ± 0.37 7.6 ± 0.37 7.8 ± 0.39 7.6 ± 0.41
dA% 61.51 ± 0.98 59.45 ± 0.87 58.61 ± 0.79 58.04 ± 0.96 62.22 ± 1.04 63.10 ± 1.31

Wine B
A420 % 37.67 ± 0.54 38.62 ± 0.61 39.44 ± 0.73 40.14 ± 0.81 37.33 ± 0.94 37.22 ± 0.65
A520 % 53.39 ± 1.19 52.50 ± 0.28 51.94 ± 0.36 51.45 ± 1.51 53.80 ± 0.58 54.02 ± 0.74
A 620 % 8.96 ± 0.33 8.88 ± 0.52 8.62 ± 0.61 8.46 ± 0.55 8.87 ± 0.69 8.76 ± 0.46
dA% 56.33 ± 1.01 54.76 ± 1.25 53.74 ± 1.44 52.77 ± 0.75 57.06 ± 0.87 57.44 ± 0.96

Wine C
A420 % 42.31 ± 0.34 42.86 ± 0.41 43.14 ± 0.53 43.59 ± 0.66 41.97 ± 0.94 41.75 ± 0.68
A520 % 46.90 ± 0.55 46.58 ± 0.76 46.29 ± 0.69 45.98 ± 0.77 47.43 ± 0.89 47.69 ± 1.15
A620 % 10.79 ± 0.34 10.56 ± 0.51 10.57 ± 0.44 10.43 ± 0.51 10.60 ± 0.62 10.56 ± 0.71
dA% 43.40 ± 0.51 42.66 ± 0.63 42.00 ± 0.46 41.26 ± 0.49 44.58 ± 0.78 45.16 ± 0.69

colour in younger wines than in older products.[18] Large phenols, such as condensed tan-
nins and polymerized anthocyanins, are preferentially removed (the latter generally have a
greater percentage of larger polymeric phenolics).
Unlike bentonite, gelatin removes yellow colour more intensively, and thus increases
the share of red colour in intensity, which affected the reduction of colour tint from 2 to
5% in variant with a higher dose of gelatin, while the values for the form of the spectrum
increased. Results of the statistical analysis showed that there was a significant difference
(P < 0.05) between almost all applied treatments of wine, regarding examined parameters.
Colour intensity, coloured and colourless anthocyanins, polymers, and IFC are highest in
the control group in all examined wines (6, 18, and 42 months old), (Table 2). Also, in all
cases they showed a significant difference (P < 0.05) within particular treatment between
examined wine of different ages.
Figure 1 shows the impact of the fining agent and applied dose on changes of phe-
nol composition of young red Pinot Noir wine. Bentonite caused significant reduction of
colour intensity, ionized anthocyanins, and polymers, and a low reduction of colouress
anthocyanins and total phenol substances, such as tannin substances. This is especially
emphasized with a dose of 1.0 g/hl. Reduction of total anthocyanins was 23%, ionized
up to 33.1%, and polymers up to 34.4%. Bentonite influenced tannin substances (tannin
substances index up to 9%) to a lower extent, probably as a result of negative charge of
bentonite and tannin colloid particles. Treatments with gelatin produced a lower influence
on these parameters than bentonite (ionized anthocyanins 7.9%, and polymers 9.8%) with
the exception of the index of tannin substances (up to 13%).
Figures 2 and 3 show the influence of the same fining agent on changes of phenolic
composition of 18 and 42 month old wine. The older the wine is, the less the influence
of bentonite on coloured substances content, such as on colour intensity. In 42 month old
wine, reduction of coloured anthocyanins ranges from 14.5% to 22.2% and polymers from
332 STANKOVIC ET AL.

To
100
80
60
T5 T1
40 Polymers
Free anthocyanins
20
Coloured anthocyanins
0
Colourless anthocyanins
IFC
A280
T4 T2

T3

Figure 1 Impact of fining agents on the changes phenolic composition in Pinot Noir (6 months old) (color figure
available online).

To
100
80
60
T5 T1
40
Polymers
20 Free anthocyanins
Coloured anthocyanins
0 Colourless anthocyanins
IFC
A280

T4 T2

T3

Figure 2 Impact of fining agents on the changes phenolic composition in Pinot Noir (18 months old) (color figure
available online).

8.8% to 14.7%. Gelatin reduces significantly the content of polymers in old wine from
14% to 17.7%, while reduction of coloured anthocyanins is between 6.7% and 10%. The
influence of bentonite decreased with the oldness of the wine. This could be explained by
the fact that young wines contain anthocyanins in colloid form, which is unstable.
According to Ribereau-Gayon et al.,[2] bentonite has proven to be a significant agent
for removal of colloid coloured substances, which consist of flavilium cations (ionized
anthocyanins), tannins, polysaccharides, and proteins. Adding bentonite to eliminate unsta-
ble complexes and ensure stabilization of wine to prevent its loss of colour is important and
enables wines to remain stable at low temperatures and not change during several months.
Proportional representation of certain anthocyanins in wine is given in Table 4.
Treatment of wine with bentonite and gelatin influenced reduction of the share of Dp 3-G,
Cn 3-G, and Pt 3-G and increase of the share of Pn 3-G and Mv 3-G, at the same time.
 INFLUENCE OF AGE OF RED WINE ON COLOUR CHANGE 333

To
100
80
60
T5 T1
40 Polymers
20 Free anthocyanins
Coloured anthocyanins
0
Colourless anthocyanins
IFC
A280
T4 T2

T3

Figure 3 Impact of fining agents on the changes phenolic composition in Pinot Noir (42 months old) (color figure
available online).

Table 4 Influence of red wine fining on proportional representation of certain anthocyanins.

Anthocyanins (%)
Variants Treatments Dp 3-G Cn 3-G Pt 3-G Pn 3-G Mv 3-G

Wine A T0 7.1 2.3 9.1 20.0 61.5

T1 65 1.7 8.4 20.3 63.1
T2 5.8 1.2 7.9 20.9 64.2
T3 5.1 0.8 7.2 21.4 65.5
T4 6.9 2.2 8.9 20.1 61.9
T5 6.8 2.0 8.6 20.4 62.2
Wine B T0 3.6 0 5.2 19.2 72.0
T1 3.4 0 4.8 19.3 72.7
T2 3.0 0 4.5 19.5 73.0
T3 2.6 0 4.0 19.8 73.6
T4 3.2 0 4.9 19.4 72.5
T5 3.0 0 4.6 19.5 72.9
Wine C T0 0 0 0 14.0 86.0
T1 0 0 0 13.7 86.3
T2 0 0 0 13.2 86.8
T3 0 0 0 12.7 87.3
T4 0 0 0 13.6 86.4
T5 0 0 0 13.0 87.0

The 18 month old wine did not have Cn 3-G, while the trend of decrease and increase of
certain anthocyanins remained the same. In 42 month old wine, only Pn 3-G and Mv 3-G
are present. The share of Mv 3-G increased by using fining agents.

CONCLUSION
The use of the agents for red wine fining caused reduction of the content of phenol
substances, but the quantitative effect varied depending on the types of agents, the dose
applied, and the age of the wine. Major changes in phenol structure of the young wine
334 STANKOVIC ET AL.

resulted from the treatment of wine with bentonite. Ionized anthocyanins, polymers, and
colour intensity were reduced most with colourless anthocyanins and total phenolic sub-
stances reduced to a lower degree. The share of yellow colour increased, while the share
of red and blue colour decreased in intensity with simulataneous increase in the tint of
colour and reduction of the value of the spectrum form. The influence of bentonite on wine
colour reduced with the ageing of the wine. Minor changes in phenolic compounds of the
young wine, except in the case of index A280 , were the result of wine treatment with gelatin.
Unlike bentonite, gelatin reduced the share of yellow colour in intensity and increased the
share of red colour, thus decreasing the tint and increasing the value of the spectrum form.
With the ageing of wine, the impact of gelatin on phenolic composition of wine increases,
particulary as far as reduction of colour intensity, as well as the content of polymers, were
concerned. Results of statistical analysis showed that regarding examined parameters there
was a significant difference between almost all applied treatments of wine. Application of
bentonite and gelatin reduced the participation of Dp 3-G, Cn 3-G, and Pn 3-G in the total
anthocyanins and increased the share of Pn 3-G and Mv 3-G. In 42 month old wine, the
share of Mv 3-G increased, while the share of Pn 3-G decreased.

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