Changes in phenolic compounds and colour in pale Sherry wines subjected to fining treatments

Changes in the concentrations of hydroxybenzoic acids, hydroxycinnamic acids and their esters, monomeric and dimeric derivatives of flavan-3-ol, and flavonols, as well as in the UV-visible absorbances of pale Sherry wines were studied. The wines were subjected to four different fining treatments: casein + bentonite, casein + bentonite + activated charcoal, casein + bentonite + polyvinylpyrrolidone (PVPP) and casein + bentonite + Riduxhigh. Based on the results, the treatments including activated charcoal and PVPP were the most effective at decreasing the overall concentration phenolic compounds, with no significant difference between them. Likewise, these treatments provided the best results in relation to wine colour in the visible spectral region, and particularly at 420 nm, at which wavelength browning compounds are usually measured.