Observatorio de I+D+i UPM

Memorias de investigación
Ponencias en congresos:
Evolución de parámetros enológicos durante el proceso de crianza sobre lías asistido con ultrasonidos
Año:2018
Áreas de investigación
  • Tecnología alimentaria
Datos
Descripción
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).
Internacional
Si
Nombre congreso
9º Congreso Internacional de Química de la ANQUE
Tipo de participación
970
Lugar del congreso
Murcia
Revisores
Si
ISBN o ISSN
DOI
Fecha inicio congreso
17/06/2018
Fecha fin congreso
20/06/2018
Desde la página
Hasta la página
Título de las actas
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Juan Manuel del Fresno Florez (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Carlos Escott Perez (UPM)
  • Autor: Rafael Cuerda (Bodegas Comenge)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Departamento: Química y Tecnología de Alimentos
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