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Abstract
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| The ageing on lees process (AOL) is an interesting technique than promotes certain oenological characteristic due to the autolysis of yeast; this leads to the release of cellular proteins, nucleic acids, lipids and polysaccharides, and it is correlated with a decrease in overall biomass. The wines aged on lees are enriched in volatile aromatic compounds, and its density are increased through the release of polysaccharides of high molecular weight. In addition, this technique improve the colour stability diminishing the wine astringency. The principal problem of this technique is that it is a slow process. Several months are necessary to obtain perceptible effects in wines. The use of ultrasound can positively increase the polysaccharide release accelerating the AOL process. The main objective of this study is to evaluate the evolution of important oenological parameters in wines (AOL) compared to the combination of this technique with ultrasound treatment and oak chips during 135 day of ageing. The results obtained shown in samples treated with ultrasound: a decrease of colour intensity and an increase of colour tonality, a decrease of different wood volatile compound as well as fermentative volatile compounds; in addition, the procyanidin analysis shown a decrease of oligomeric fraction at the end of the ageing period (135 days). | |
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International
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Si |
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Congress
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9º Congreso Internacional de Química de la ANQUE |
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970 |
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Place
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Murcia |
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Reviewers
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Si |
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ISBN/ISSN
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Start Date
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17/06/2018 |
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End Date
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20/06/2018 |
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