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

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

Description

Title: Acceleration of ageing on lees in red wines by application of ultrasounds
Author/s:
  • Fresno, Juan Manuel del
  • Morata Barrado, Antonio Dionisio
  • Loira, Iris
  • Escott, Carlos
  • Cuerda, Rafael
  • Calderon Fernandez, Fernando
  • Suarez Lepe, Jose Antonio
Item Type: Presentation at Congress or Conference (Poster)
Event Title: 40th World Congress of Vine and Wine
Event Dates: 29-05-2017/02-06-2017
Event Location: Sofía, Bulgaria
Title of Book: Proceedings of the 40th World Congress of Vine and Wine
Date: 2017
ISBN: 9781510844353
Subjects:
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Otro
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

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.

More information

Item ID: 49851
DC Identifier: http://oa.upm.es/49851/
OAI Identifier: oai:oa.upm.es:49851
Official URL: https://www.bio-conferences.org/en/articles/bioconf/abs/2017/02/contents/contents.html
Deposited by: Memoria Investigacion
Deposited on: 13 Apr 2018 09:31
Last Modified: 13 Apr 2018 09:31
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