The Relationship Between Metals, Polyphenols, Nitogenous Substances and Treatment of Red and White Wines

Abstract

The effect of treatment of red and white wines was studied according to the following criteria: stability (non-biological and non-crystalline), presence of soluble nitrogen-containing compounds (total, amine and amino acid nitrogen), metals and polyphenols with respect to their changes. Among the findings is the decrease of protein and amino acid content during wine treatment, and this is noted especially when using bentonite.