Abstract
It has been found that a partial removal of the polyphenols from a white table wine by treatment with nylon paste both reduces the color of the wine and considerably increases its resistance to browning on storage. This confirms that the browning of white table wines is due to oxidation of such polyphenolic material and not to melanoidin formation by sugar and amino acid interaction, the common cause of browning in the food industries. Treatment of the wine with nylon paste is simple to carry out, and, since the nylon is chemically inert, it neither dissolves in the wine nor reacts with it. The nylon removes a portion of the phenolic material by adsorption. It can easily be regenerated by treating with alkali and washing with water (15). Most of the technological aspects of the addition of nylon to alcoholic beverages have been worked out (15) and much information is available on the process and its commercial exploitations. All the experiments were conducted on mature wines, but the process could probably be applied with advantage at an earlier stage during vinification. Nylon treatment is complementary to the usual processes of wine making, however, and does not supercede sulfiting or fining.
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