Acceleration of ageing on lees in red wines by application of ultrasounds

Fresno, Juan Manuel del; Morata Barrado, Antonio Dionisio; Loira, Iris; Escott, Carlos; Cuerda, Rafael; Calderon Fernandez, Fernando y Suarez Lepe, Jose Antonio (2017). Acceleration of ageing on lees in red wines by application of ultrasounds. En: "40th World Congress of Vine and Wine", 29-05-2017/02-06-2017, Sofía, Bulgaria. ISBN 9781510844353. p. 1.

Descripción

Título: Acceleration of ageing on lees in red wines by application of ultrasounds
Autor/es:
  • Fresno, Juan Manuel del
  • Morata Barrado, Antonio Dionisio
  • Loira, Iris
  • Escott, Carlos
  • Cuerda, Rafael
  • Calderon Fernandez, Fernando
  • Suarez Lepe, Jose Antonio
Tipo de Documento: Ponencia en Congreso o Jornada (Póster)
Título del Evento: 40th World Congress of Vine and Wine
Fechas del Evento: 29-05-2017/02-06-2017
Lugar del Evento: Sofía, Bulgaria
Título del Libro: Proceedings of the 40th World Congress of Vine and Wine
Fecha: 2017
ISBN: 9781510844353
Materias:
Escuela: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Departamento: Otro
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

A transfer of parietal polysaccharides and mannoproteins is produced during aging on lees [1]. This transfer of compounds to wine is carried out after cell death. It comes to breakdown of polysaccharides from cell wall (yeast autolysis). This technique increases the density in wines [2] and gives more body and structure. Interactions between yeast polysaccharides and wine tannins will result in decrease of tannic perception (decrease of astringency). Increase of varietal characteristics is produced. The main disadvantage of the ageing on lees is the time that the process requires. Usually, nine months are necessary at least for obtaining a noticeable effect in wines. The objective of this work is the acceleration of this process using ultrasounds to lyse the yeast cell wall. In addition, the influence of this technique in different red wine quality parameters was studied.

Más información

ID de Registro: 49851
Identificador DC: http://oa.upm.es/49851/
Identificador OAI: oai:oa.upm.es:49851
URL Oficial: https://www.bio-conferences.org/en/articles/bioconf/abs/2017/02/contents/contents.html
Depositado por: Memoria Investigacion
Depositado el: 13 Abr 2018 09:31
Ultima Modificación: 13 Abr 2018 09:31
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