Balancing wine stability with color and phenolic quality: insights into the impact of fining agents and tartrate stabilization methods.

Achieving stability in wine without compromising its quality remains a significant challenge. This study evaluated the efficacy of industrially applied fining and tartrate stabilization techniques, focusing on their impact on wine stability, color, and phenolic composition. Inorganic fining agents demonstrated effective clarification but substantially altered the wine's phenolic profile. Bentonite and agents containing PVPP (polyvinylpolypyrrolidone) showed pronounced dose-dependent effects, with bentonite reducing pinotins and vitisins, and PVPP decreasing non-anthocyanin phenolics. In contrast, plant- and animal-based protein fining agents exhibited greater versatility but were less influential. Cold stabilization significantly influenced the wine's color and phenolic profile, with stabilization duration having a greater impact than temperature. Tartrate stabilizers outperformed cold stabilization in both improving tartrate stability and preserving the wine's chromatic and phenolic qualities. For the first time, this study systematically outlines the strengths and limitations of various stabilization approaches, providing valuable insights for optimizing wine production practices.