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Abstract
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| Wine aging on fine lees is a traditional enological practice used during the manufacture of wines. Wine lees are found at the bottom of fermentation tanks, is mainly yeast cells produced during alcoholic fermentation, together with tartaric salts and bacteria. This practice produces changes in wine that improve the quality and organoleptic properties such as smoothness, flavor profile, roundness, astringency, etc. The aim of the present work is optimizing an over-lees aged technique using selected strains of Saccharomyces for red winemaking. The lees were exogenously produced by growing from 40 different strains of Saccharomyces isolated by UPM Madrid. The fresh biomasses were freeze dried and the autolysis process was developed in synthetic autolysis media. The autolysis was accelerated by orbital shaking twice a week and at a temperature of 30ºC. HPLC-RI (Liquid chromatography- refractive index detection) was used to study the autolytic release of polysaccharides from the cell walls of Saccharomyces cerevisiae over a two-month period of ageing on lees. The technique allows us to evaluate the amount and molecular size of the polysaccharide fragments, and its suitability for aging on lees in red wines. | |
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International
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Si |
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Congress
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XXXV World Congress of Vine and Wine ? OIV (International Organisation of Vine and Wine) |
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960 |
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Place
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Izmir (Turkey) |
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Reviewers
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Si |
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ISBN/ISSN
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Start Date
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18/06/2012 |
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End Date
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22/06/2012 |
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From page
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101 |
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To page
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101 |
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Proceedings of the 35th World Congres of Vine and Wine Congress Abstracts Book |