Memorias de investigación
Ponencias en congresos:
Acceleration of ageing on lees in red wines by application of ultrasounds
Año:2017
Áreas de investigación
  • Tecnología de alimentos
Datos
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
Participantes
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica