Observatorio de I+D+i UPM

Memorias de investigación
Artículos en revistas:
Use of ultrasound treatment and non-Saccharomyces yeasts for accelerating ageing on lees in red wines
Año:2016
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
Over time, winemaking techniques have evolved to be a perfect blend of science, culture and art. One such practice is the ?sur lie? method, which can be literally translated from French as ?on lees?. Ageing on lees has long been considered to benefit overall wine quality by enhancing body, mouthfeel as well as sensorial complexity and color stability. However, this complex process can last for years and comes with a heavy financial investment for winemakers with long storage of wine and also has pot ential risk of microbial alterations. Thus, it is important for winemakers to optimise the time of ageing on lees. Furthermore, in today?s fiercely competitive market it is reasonable to develop new strategies and techniques to accelerate the ageing on lees process to shorten the storage time and achieve better quality.
Internacional
Si
JCR del ISI
No
Título de la revista
Wine & Viticulture Journal
ISSN
1838-6547
Factor de impacto JCR
Información de impacto
Volumen
31
DOI
Número de revista
Desde la página
36
Hasta la página
38
Mes
JULIO
Ranking
Es una relevante revista técnica Australiana muy consultada por enólogos y viticultores
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Wendu Tesfaye Yimer (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
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