Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design

Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental design of mixtures. Merlot wine was used to evaluate the changes on monomeric flavan-3-ol, turbidity and anthocyanin levels promoted by the fining compounds. For all the parameters, the adjusted models showed influence of the combination of t...