Yeasts used as fining treatment to correct browning in white wines

White wine was subjected to several fining treatments using baker's yeast a t concentrations of 0.5, 1, 2, 3, 4, and 5 g/L. At all these concentration levels, the yeasts decreased the color of the wine in different degrees. Th e wine samples treated with the higher yeast concentration were subjected t o analysis of phenolic compounds by HPLC and found to exhibit significantly decreased contents of vanillic, syringic and c-coutaric acids, and procyan idins B2 and B4, and colored compounds eluted at high retention times. The efficiency of the yeast-based fining treatment (1 g/L) was compared with tr aditional treatments such as those involving the use of activated charcoal or PVPP, which were employed at the usual concentrations in Sherry winemaki ng. This yeast treatment was found to protide results similar to those of t he activated charcoal treatment in terms of A(420) Likewise, significant di fferences in the degree of retention of various phenols were observed among the three treatments compared. Finally, the wine samples obtained with the different treatments were subjected to a sensory panel. All the wines were found to exhibit improved color, aroma, and flavor with respect to the unt reated samples, although the treatment using yeast at 1 g/L provided the be st results in terms of aroma.