Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines
Table 3
Total anthocyanin content of the wines expressed as mg/L of malvidine-O-3-glucoside.
0 months aged
4 months aged
9 months aged
Unripe wine
Control
115.6 ± 10.2 ab β
94.7 ± 5.3 b α
90.3 ± 4.7 b α
Dose 1
Unripe fibers
125.4 ± 3.3 bc γ
88.8 ± 2.4 ab β
82.8 ± 1.4 a α
Mature fibers
129.2 ± 0.7 c γ
92.1 ± 0.9 ab β
83.9 ± 1.1 a α
Overripe fibers
131.2 ± 1.6 c γ
95.1 ± 1.6 b β
85.1 ± 1.2 a α
Dose 2
Unripe fibers
107.9 ± 5.2 a β
86.6 ± 2.8 a α
83.5 ± 1.6 a α
Mature fibers
107.2 ± 3.2 a γ
88.8 ± 1.4 ab β
83.4 ± 1.1 a α
Overripe fibers
115.7 ± 5.2 ab γ
91.8 ± 2.0 ab β
85.0 ± 0.6 a α
Mature wine
Control
128.5 ± 7.5 a β
101.2 ± 0.8 a α
94.2 ± 2.5 b α
Dose 1
Unripe fibers
134.9 ± 2.2 a γ
99.7 ± 4.0 a β
83.0 ± 6.8 a α
Mature fibers
134.9 ± 2.8 a β
102.2 ± 2.7 a α
94.5 ± 2.0 b α
Overripe fibers
136.9 ± 1.5 a γ
103.3 ± 3.2 a β
93.3 ± 1.5 b α
Dose 2
Unripe fibers
136.2 ± 4.2 a γ
101.7 ± 1.9 a β
90.9 ± 4.2 b α
Mature fibers
138.2 ± 1.6 a γ
110.4 ± 2.2 b β
96.2 ± 5.7 b α
Overripe fibers
136.4 ± 5.6 a β
105.2 ± 0.6 a α
101.5 ± 2.3 b α
Overripe wine
Control
135.7 ± 4.8 a β
109.0 ± 0.8 a α
103.1 ± 3.4 a α
Dose 1
Unripe fibers
137.8 ± 7.5 ab β
111.8 ± 4.0 a α
101.1 ± 3.4 a α
Mature fibers
140.4 ± 2.4 ab β
104.7 ± 2.7 a α
100.0 ± 3.3 a α
Overripe fibers
152.7 ± 5.6 b β
111.3 ± 3.2 a α
101.7 ± 6.3 a α
Dose 2
Unripe fibers
153.1 ± 8.4 b β
107.5 ± 1.9 a α
105.9 ± 5.9 a α
Mature fibers
152.2 ± 4.2 b γ
107.9 ± 2.2 a β
101.6 ± 1.7 a α
Overripe fibers
147.2 ± 5.4 ab γ
112.1 ± 0.6 a β
103.7 ± 3.9 a α
Note. Different letters in a column show statistical differences () among treatments within each wine class. Different Greek letters in a row indicate statistical differences () among bottle ageing times.
