Evaluación de polifenoles totales en vino blanco tratado con quitina

the total polyphenols content in white wine treated with chitin like adsorbent was evaluated. the wine was done with a grape must vitis vinífera var. malvasía, chitin-treated in laboratory from shrimp (pennaeus vannamei) shells. the behavior of commercial chitin and potassium casseinate, commonly used like adsorbent in enology, was compared. the total polyphenols content, catechins, color, total acids, ph and ethanol were determined in wine obtained during the storage time for three months. the obtained results were analyzed under a split plot design, for a significance level of 1%, being observed a highly significant effect between the stabilizing ones and the storage time on the total polyphenols and catechins content. the wine treated with home made chitin showed the lower catechins content (1.06 mg.l1), total polyphenols (206.82 mg.l-1) and color (absorb 420 nm, 0.1686), during the storage period, by supporting the chitin affinity with the phenolic compounds, especially catechins.