Adjuvants and additives for the colloidal stabilization of red wines without the use of cold

The presence of turbidity and precipitates in the bottle causes depreciation wine by consumers. Colloidal instability is at basis these phenomena. cold treatment a technique widely used to stabilize wines, as regards both tartaric colloidal precipitations. However, it an energy-consuming technique. In view sustainable management winery practices, work aimed evaluating possibility using some enological products for stabilization wines without treatment. 8 adjuvants (sodium calcium bentonite, hot soluble gelatin, chitosan, isinglass, PVI/PVP, carboxymethylcellulose) 4 additives (kordofan gum, 2 different mannoproteins, natural polysaccharide polymer) were compared. trial was performed with Barbera (2019) Montepulcianod'Abruzzo (2020) stabilized against precipitations cold, but instability. Three days after treatments racked, filtered (3 m) bottled. After bottling 6 months aging, analyzed. stability test (48 hours 4°C) shock (1 7 40 °C) performed. As Barbera, sodium bentonite (50 g/hL) or addition mannoprotein (15 allowed wine. For Montepulciano, having higher than resulted necessary because no effective. All had modest impact on color.