Otras publicaciones:
Industrial scale application of the ageing-on-lees technique to improve the sensory quality of red wine
Industrial scale application of the ageing-on-lees technique to improve the sensory quality of red wine
Año:2013
Áreas de investigación
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Vino
Datos
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Descripción
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| Ageing on lees is a technique based on the autolytic process through which is released the cell content of yeasts into the wine, formed by molecules of different chemical nature mainly polysaccharides. The aim of this work is to improve the quality of wine at industrial scale, as a continuation of a previous pilot study of the effect of wine aging on lees (AOL) of yeast, specially selected for their qualities as decrease of astringency and bitterness, and significantly improve the body of red wine, without affecting negatively aroma and color. The most important conclusion of this study is that the ageing on lees is an interesting technique to provide high added value to red wine. | |
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Internacional
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Si |
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Entidad
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International Organisation of Vine and Wine - OIV |
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Lugar
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Bucharest, Romania |
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Páginas
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Referencia/URL
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Tipo de publicación
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Poster |
Participantes
- Autor: Iris Loira Calvar (UPM)
- Autor: Ricardo David Vejarano Mantilla (UPM)
- Autor: Antonio Dionisio Morata Barrado (UPM)
- Autor: Rafael Cuerda (Bodegas y Viñedos Comenge S.A.)
- Autor: M. Carmen Gonzalez Chamorro (UPM)
- Autor: Fernando Calderon Fernandez (UPM)
- Autor: Jose Antonio Suarez Lepe (UPM)
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