Memorias de investigación
Communications at congresses:
Acceleration of ageing on lees in red wines by application of ultrasounds
Year:2017
Research Areas
  • Foodstuffs tecnology
Information
Abstract
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.
International
Si
Congress
40th World Congress of Vine and Wine. OIV 2017
970
Place
Sofía, Bulgaria
Reviewers
Si
ISBN/ISSN
979-10-91799-76-8
Start Date
29/05/2017
End Date
02/06/2017
From page
400
To page
401
Proceedings of the 40th World Congress of Vine and Wine
Participants
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica