Observatorio de I+D+i UPM

Descripción
Ageing on lees involves ageing the wine in contact with yeast cells after fermentation. If combined with the addition of oak chips, it can soften the wood flavour and increase the aromatic complexity of wine. The aim of the present work is to optimise both ageing techniques through selection of an adequate Saccharomyces cerevisiae strain. The study lasted 6 months and content of polysaccharides, anthocyanins, proanthocyanidins, volatile compounds, colour parameters and sensory analysis, were periodically evaluated. Among the strains tested, G37 showed the highest release of polysaccharides (24.4 ± 5.5 mg l-1). Vanillin, syringaldehyde and furfuryl alcohol increased with ageing time in 7VA2 treatment. The wine aged with CTPL14 strain presented fewer monomeric and oligomeric proanthocyanidins (12.4 ± 0.6 and 83.4 ± 8.3 mg l-1, respectively), and showed the lowest astringency and bitterness sensations. Results show an improvement in the sensory profile of the red wine aged with a combination of these two techniques.
Internacional	Si
JCR del ISI	Si
Título de la revista	Food Chemistry
ISSN	0308-8146
Factor de impacto JCR	3,655
Información de impacto	Datos JCR del año 2011
Volumen	139
DOI
Número de revista
Desde la página	1044
Hasta la página	1051
Mes	SIN MES
Ranking

Esta actividad pertenece a memorias de investigación

• Autor: Iris Loira Calvar (UPM)
• Autor: Ricardo David Vejarano Mantilla (UPM)
• Autor: Antonio Dionisio Morata Barrado (UPM)
• Autor: J.M. Ricardo-da-Silva
• Autor: Olga Laureano
• Autor: M. Carmen Gonzalez Chamorro (UPM)
• Autor: Jose Antonio Suarez Lepe (UPM)

• Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica