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Memorias de investigación
Artículos en revistas:
Application of ultrasound to improve lees ageing processes in red wines
Año:2018
Áreas de investigación
  • Tecnología alimentaria
Datos
Descripción
Ageing on lees (AOL) is a technique that increases volatile compounds, promotes colour stability, improves mouthfeel and reduces astringency in red wines. The main drawback is that it is a slow process. Several months are necessary to obtain perceptible effects in wines. Different authors have studied the application of new techniques to accelerate the AOL process. Ultrasound (US) has been used to improve different food industry processes; it could be interesting to accelerate the yeast autolysis during AOL. This work evaluates the use of the US technique together with AOL and oak chips for this purpose studying the effects of different oenological parameters of red wines. The results obtained indicate an increase of polysaccharides content when US is applied in wine AOL. In addition, total polyphenol index (TPI) and volatile acidity were not affected. However, this treatment increases the dissolved oxygen affecting the volatile compounds and total anthocyanins.
Internacional
Si
JCR del ISI
Si
Título de la revista
Food Chemistry
ISSN
0308-8146
Factor de impacto JCR
4,529
Información de impacto
Datos JCR del año 2016
Volumen
DOI
10.1016/j.foodchem.2018.04.041
Número de revista
Desde la página
157
Hasta la página
163
Mes
SEPTIEMBRE
Ranking
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Juan Manuel del Fresno Florez (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
  • Autor: Rafael Cuerda (Bodegas Comenge)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Departamento: Química y Tecnología de Alimentos
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