The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines

The study evaluated the effect of different fining treatments such as oenological additives and influence oxygen hyperoxygenation on phenolic aroma composition grape musts wines. oxidative method, agents polyvinyl polypyrrolidone (PVPP), pea protein chitosan were used for removal compounds compared to control experiment. content substances was determined by high performance liquid chromatography. A total 24 volatiles—higher alcohols, ethyl esters acetate using gas chromatography-mass spectrometry. lower concentration caftaric acid observed in hyperoxygenated (0.21 mg·L−1), oxidated (0.37 PVPP-treated (35.50 protein-treated (42.56 mg·L−1) chitosan-treated variants (44.40 contrast must (caftaric 50.38 mg·L−1). In final wine, results similar with a (7.10 (14.88 (23.49 (29.49 variant (30.02 wine 32.19