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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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Nombre congreso
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XXXVI World Congress of Vine and Wine ? OIV (Oficina Internacional de la vid y el vino) Vine and Wine between Tradition and modernity |
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Tipo de participación
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960 |
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Lugar del congreso
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Bucharest, Romania |
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Revisores
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Si |
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ISBN o ISSN
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979-10-91799-15-7 |
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DOI
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Fecha inicio congreso
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02/06/2013 |
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Fecha fin congreso
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07/06/2013 |
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Desde la página
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253 |
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Hasta la página
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254 |
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Título de las actas
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Proceedings of the 36th World Congress of Vine and Wine / OIV 2012 Depósito Legal: Proceedings ISBN 979-10-91799-16-4 Book of abstracts ISBN 979-10-91799-15-7 |