Fining treatments of white wines by means of polymeric adjuvants for theirstabilization against browning

Browning and maderization represent important problems for white wine stabi lity. Essentially, this is due to polyphenol oxidation in the wine. The pro blem has been remedied by adsorption of polyphenol compounds with polymeric adjuvants (chitosans, scleroprotein, and polylactic acid) not used traditi onally in nine-making. In particular, some chitosans reduced the polyphenol content and stabilized two Italian white wines (Trebbiano and Albana) to t he same extent as did potassium caseinate, an adjuvant normally used in eno logy. Moreover, chitosans could be reused after a simple regeneration proce ss.