Observatorio de I+D+i UPM

Descripción
A transfer of parietal polysaccharides and mannoproteins is produced during aging on lees [1]. This transfer of compounds to wine is carried out after cell death. It comes to breakdown of polysaccharides from cell wall (yeast autolysis). This technique increases the density in wines [2] and gives more body and structure. Interactions between yeast polysaccharides and wine tannins will result in decrease of tannic perception (decrease of astringency). Increase of varietal characteristics is produced. The main disadvantage of the ageing on lees is the time that the process requires. Usually, nine months are necessary at least for obtaining a noticeable effect in wines. The objective of this work is the acceleration of this process using ultrasounds to lyse the yeast cell wall. In addition, the influence of this technique in different red wine quality parameters was studied.
Internacional	Si
Nombre congreso	40th World Congress of Vine and Wine. OIV 2017
Tipo de participación	970
Lugar del congreso	Sofía, Bulgaria
Revisores	Si
ISBN o ISSN	979-10-91799-76-8
DOI
Fecha inicio congreso	29/05/2017
Fecha fin congreso	02/06/2017
Desde la página	400
Hasta la página	401
Título de las actas	Proceedings of the 40th World Congress of Vine and Wine

Esta actividad pertenece a memorias de investigación

• Autor: Juan Manuel del Fresno Florez (UPM)
• Autor: Antonio Dionisio Morata Barrado (UPM)
• Autor: Iris Loira Calvar (UPM)
• Autor: Carlos Escott Perez (UPM)
• Autor: Fernando Calderon Fernandez (UPM)
• Autor: Jose Antonio Suarez Lepe (UPM)

• Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica