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Food Chem

Title:		Ultrasound and microwave techniques for assisting ageing on lees of red wines
Author(s):		Munoz Garcia R; Martinez-Lapuente L; Guadalupe Z; Ayestaran B; Marchante L; Diaz-Maroto MC; Perez Porras P; Bautista Ortin AB; Gomez-Plaza E; Perez-Coello MS;
Address:		"Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo Jose Cela, 10, Ciudad Real 13071, Spain. Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logrono, La Rioja 26007, Spain. Instituto Regional de Investigacion y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Tomelloso (Ciudad Real), Spain. Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo Jose Cela, 10, Ciudad Real 13071, Spain. Electronic address: mariaconsuelo.diaz@uclm.es. Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia 30071, Spain"
Journal Title:		Food Chem
Year:		2023
Volume:		20230617
Issue:
Page Number:		136660 -
DOI:		10.1016/j.foodchem.2023.136660
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Ageing on lees is a slow process that carries microbiological and economic risks in the wineries. This study evaluates the possibility of enhancing the extraction of different compounds from the lees, using combined strategies, such as ultrasound (US) or microwaves (MW) and the addition of inactive dry yeasts (IDY), to reduce the lees ageing time. The complete chemical analysis of the wine was done, amino acids, polysaccharides, colour and volatile compounds, together with the sensory analysis. The combined treatments increased the release of total polysaccharides, mannoproteins and total monosaccharides in the wines, and some amino acids like proline. However, wines treated with US and MW, with and without lees, showed a decrease in tannins and colour intensity, and in some volatile compounds like fatty acid esters, acetates and terpenes. The wines treated with IDY and MW were the best valued for their floral and red berry flavours and less astringency"
Keywords:		*Wine/analysis Microwaves Alcoholic Beverages/analysis Yeasts Polysaccharides/analysis Amino Acids/analysis Fermentation Lees ageing Non-volatile compounds Red wine Ultrasounds Volatile compounds;
Notes:		"MedlineMunoz Garcia, R Martinez-Lapuente, L Guadalupe, Z Ayestaran, B Marchante, L Diaz-Maroto, M C Perez Porras, P Bautista Ortin, A B Gomez-Plaza, E Perez-Coello, M S eng England 2023/06/24 21:05 Food Chem. 2023 Nov 15; 426:136660. doi: 10.1016/j.foodchem.2023.136660. Epub 2023 Jun 17"