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Memorias de investigación
Ponencias en congresos:
Addition of sonicated yeast biomass for the acceleration of ageing on lees
Año:2018
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
The Ageing on lees technique traditionally has been used in sparkling wines. Nowadays this technique is used in red wine production too, since it results to interesting organoleptic characteristics like the improvement of the quality and aroma intensity and the increase of wine density that results in an increase of the body and the structure. This increase of the density is principally due to the release of high molecular weight polysaccharides from cell wall. The ageing on lees process is conditioned by yeast autolysis velocity. Several months are necessary to obtain perceptible effects. Previous studies carried out by Chemistry and Food Technology Department of ETSIAAB (UPM) shown that is possible to accelerate the yeast autolysis through the sonication of wines in presence of lyophilized biomass. However, this technique affected certain important enological parameters like the anthocyanin content of the wines. The main objective of this work is the acceleration of the ageing on lees process by the addition of previously sonicated yeast lees. Laboratory trials of ageing on lees in red wines and model medium were carried out in comparison with sonicated lees and their combination with oak chips. The release of polysaccharides in model medium was measured by HPLC-RI chromatographic technique. In addition, the colour intensity was monitored during the ageing process by spectrophotometric techniques and the content of anthocyanins and pyranoanthocyanins by HPLC-DAD. In order to observe the application of this technique on a greater scale, a semi-industrial trial of ageing on sonicated lees was carried out in stainless steel barrels. In this trial, the colour intensity and the anthocyanins and pyranoanthocyanins content were monitored. The results obtained showed an increase in the release of polysaccharides in model medium aged on sonicated lees. A decrease in the colour intensity was observed in the wines aged on lees, especially when the lees were sonicated. However, the loss of total anthocyanins was lower in these wines. These results were similarly appreciated in the semi-industrial trials but with minor differences respect their controls.
Internacional
Si
Nombre congreso
41th World Congress of Vine and Wine. OIV 2018
Tipo de participación
970
Lugar del congreso
Revisores
Si
ISBN o ISSN
979-109-179-9911
DOI
Fecha inicio congreso
19/11/2018
Fecha fin congreso
23/11/2018
Desde la página
522
Hasta la página
522
Título de las actas
41st WORLD CONGRESS OF VINE AND WINE
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
  • Autor: Jose Antonio Suarez Lepe (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Departamento: Química y Tecnología de Alimentos
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