Table 2

Effect of decolorizing carbon on OTA concentration, polyphenol concentration, and color intensity. Each wine analyzed in triplicate.

Carbon (g/hL)
Red wine (control)5.0102030
OTA (μg/L)4.38 ± 0.283.20 ± 0.092.38 ± 0.101.67 ± 0.041.19 ± 0.14
Anthocyanins (mg/L)161.8 ± 5.0154.9 ± 2.1166.2 ± 3.0159.2 ± 3.3152.2 ± 2.7
Tannins (g/L)2.28 ± 0.092.14 ± 0.102.13 ± 0.092.06 ± 0.052.11 ± 0.08
Catechins (g/L)0.384 ± 0.0150.366 ± 0.0010.364 ± 0.0310.355 ± 0.0090.351 ± 0.010
Folin-Ciocalteu index51 ± 249 ± 248 ± 245 ± 246 ± 2
Color intensity7.68 ± 0.126.48 ± 0.176.04 ± 0.125.89 ± 0.126.07 ± 0.01