Table 3.
Concentration and composition of tannins of wines with and without treatment with the fining agent (pulp fiber).
| Samples | TT Phloro | mDP | EGC | ECG |
|---|---|---|---|---|
| Monastrell | ||||
| Control | 1015.5 ± 20.4 b | 6.9 ± 0.2 a | 612.3 ± 24.1 b | 87.2 ± 7.0 b |
| +Pulp Fiber | 850.3 ± 12.4 a | 7.1 ± 0.1 a | 485.9 ± 6.5 a | 75.1 ± 1.1 a |
| Syrah | ||||
| Control | 393.5 ± 7.9 b | 6.4 ± 0.3 a | 281.0 ± 6.8 b | 80.7 ± 2.0 b |
| +Pulp Fiber | 323.5 ± 9.9 a | 6.1 ± 0.2 a | 225.5 ± 6.4 a | 72.9 ± 2.0 a |
| Cabernet Sauvignon | ||||
| Control | 452.6 ± 48.3 a | 6.0 ± 0.1 a | 448.2 ± 52.1 a | 62.5 ± 4.8 a |
| +Pulp Fiber | 443.5 ± 50.0 a | 6.7 ± 0.5 a | 387.6 ± 28.9 a | 61.7 ± 4.0 a |
TT phloro (mg/L), total tannins measured by phloroglucinolysis; mDP, mean degree of polymerization; EGC (µM), epigallocatechin; ECG (µM), epicatechin gallate. Different letters in the same column mean, for each type of wine, statistically significant differences (p < 0.05) (n = 3).