Observatorio de I+D+i UPM

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
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Esta actividad pertenece a memorias de investigación

• 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)

• Creador: Departamento: Química y Tecnología de Alimentos