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Abstract
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| Aging on lees (AOL) involves the use of yeast lees that have fermented the wine, or have been exogenously produced to improve the sensory profile of wines. AOL improves astringency by softening tannins; it also increases structure because of yeast polysaccharides release. The production and addition of selected yeast lees allow for a reduction in microbiological alterations, speeding up the process and enabling the use of more convenient Saccharomyces and non-Saccharomyces yeasts. AOL is a slow process that can be accelerated with the use of emerging physical technologies such as high hydrostatic pressures and ultrasounds. Moreover, lees can be used as a vehicle to homogeneously and gently distribute aromatic wood compounds in wines. | |
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International
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Si |
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10.1016/B978-0-12-814399-5.00011-6 |
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Book Edition
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1 |
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Book Publishing
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Academic Press / Elsevier |
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ISBN
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9780128143995 |
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Series
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Book title
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Red Wine Technology |
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From page
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163 |
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To page
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176 |