Abstract
In this report, the effect of diverse enzyme preparations normally used in the elaboration of red wines, on certain colouring indices has been studied: the colouring intensity, tone, anthocyanins, index of total polyphenols, index of Folin-Cicalteu and anthocyanin broken up into monomers, red polymers and brown polymers. Wines elaborated with the Monastrell grape variety have been used and the evolution of these compounds during the vinification and the conservation process in bottles has been followed. It has been proved that all the enzyme preparations increase the extraction of polyphenols and the quality of colour obtained and the changes of these parameters in the conservation process, is the same in the control wine as in the treated wines.
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