Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines

Fresno Flórez, Juan Manuel del and Morata Barrado, Antonio Dionisio and Escott Pérez, Carlos and Loira, Iris and Suarez Lepe, Jose Antonio (2019). Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines. "Molecules", v. 24 (n. 3); p. 635. ISSN 1420-3049. https://doi.org/10.3390/molecules24030635.

Description

Title: Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
Author/s:
  • Fresno Flórez, Juan Manuel del
  • Morata Barrado, Antonio Dionisio
  • Escott Pérez, Carlos
  • Loira, Iris
  • Suarez Lepe, Jose Antonio
Item Type: Article
Título de Revista/Publicación: Molecules
Date: February 2019
ISSN: 1420-3049
Volume: 24
Subjects:
Freetext Keywords: ultrasound (US); sonicated lees; ageing on lees (AOL); polysaccharides; dissolved oxygen; phenolics; volatiles; oak wood chips; sensory profile
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Química y Tecnología de Alimentos
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Ageing on Lees (AOL) is a technique to improve the aromatic and gustatory complexity of wine, mainly by improving its body and reducing its astringency. However, the autolytic process is slow, resulting in high production costs. This work evaluated the effect of adding sonicated lees and combining it with oak chips, as a new technique to accelerate the AOL process and improve the aromatic quality of aged red wine. Cell disruption due to sonication was verified by optical microscopy. Volatile acidity, total polyphenol index, color intensity, tonality, dissolved oxygen, anthocyanins, and fermentative volatiles were monitored throughout the ageing of the wines. Sensory analysis was performed at the end of the ageing process. Polysaccharides released from the cell walls and the oxygen consumption, was quantified using a hydroalcoholic solution. The results indicated a 20% increase of the polysaccharide content and suggested an increase in the antioxidant capacity of the lees. No significant changes were observed in the fermentative volatile compounds and the total polyphenol index (TPI), except for those wines in contact with wood. The sonication of lees had some protective effect on the total anthocyanins content, however, color intensity was significantly lower in the sonicated treatments. The sonication of the lees did not cause any defect at the sensory level. Therefore, sonication could allow a reduction in the SO2 addition to wine, as well as a shortening of the ageing times. Keywords: ultrasound (US); sonicated lees; ageing on lees (AOL); polysaccharides; dissolved oxygen; phenolics; volatiles; oak wood chips; sensory profile

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainIDI-20150925UnspecifiedUnspecifiedUnspecified

More information

Item ID: 63819
DC Identifier: http://oa.upm.es/63819/
OAI Identifier: oai:oa.upm.es:63819
DOI: 10.3390/molecules24030635
Official URL: https://www.mdpi.com/1420-3049/24/3/635
Deposited by: Memoria Investigacion
Deposited on: 10 Nov 2020 12:09
Last Modified: 10 Nov 2020 12:10
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