Memorias de investigación
Research Publications in journals:
Use of ultrasound treatment and non-Saccharomyces yeasts for accelerating ageing on lees in red wines
Year:2016

Research Areas
  • Foodstuffs tecnology

Information
Abstract
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.
International
Si
JCR
No
Title
Wine & Viticulture Journal
ISBN
1838-6547
Impact factor JCR
Impact info
Volume
31
Journal number
From page
36
To page
38
Month
JULIO
Ranking
Es una relevante revista técnica Australiana muy consultada por enólogos y viticultores
Participants

Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica