« Previous Abstract"Cost-benefit analysis of controlling the spotted wing drosophila (Drosophila suzukii (Matsumura)) spread and infestation of soft fruits in Trentino, Northern Italy"    Next AbstractThe Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety »

Food Chem

Title:		Application of ultrasound to improve lees ageing processes in red wines
Author(s):		Del Fresno JM; Loira I; Morata A; Gonzalez C; Suarez-Lepe JA; Cuerda R;
Address:		"enotecUPM, Chemistry and Food Technology Department, Escuela Tecnica Superior de Ingenieria Agronomica, Alimentaria y de Biosistemas, Universidad Politecnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. enotecUPM, Chemistry and Food Technology Department, Escuela Tecnica Superior de Ingenieria Agronomica, Alimentaria y de Biosistemas, Universidad Politecnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. Electronic address: antonio.morata@upm.es. Comenge Bodegas y Vinedos SA, Curiel de Duero, Valladolid, Spain"
Journal Title:		Food Chem
Year:		2018
Volume:		20180413
Issue:
Page Number:		157 - 163
DOI:		10.1016/j.foodchem.2018.04.041
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Ageing on lees (AOL) is a technique that increases volatile compounds, promotes colour stability, improves mouthfeel and reduces astringency in red wines. The main drawback is that it is a slow process. Several months are necessary to obtain perceptible effects in wines. Different authors have studied the application of new techniques to accelerate the AOL process. Ultrasound (US) has been used to improve different food industry processes; it could be interesting to accelerate the yeast autolysis during AOL. This work evaluates the use of the US technique together with AOL and oak chips for this purpose studying the effects of different oenological parameters of red wines. The results obtained indicate an increase of polysaccharides content when US is applied in wine AOL. In addition, total polyphenol index (TPI) and volatile acidity were not affected. However, this treatment increases the dissolved oxygen affecting the volatile compounds and total anthocyanins"
Keywords:		"Color Food Preservation/*methods Polyphenols *Sonication Time Factors Volatile Organic Compounds/*analysis Wine/*analysis/microbiology Yeast, Dried/metabolism 2, 3-Butanediol (PubChem CID:262) Acetaldehyde (PubChem CID:177) Ageing on lees Dissolved oxygen;"
Notes:		"MedlineDel Fresno, Juan Manuel Loira, Iris Morata, Antonio Gonzalez, Carmen Suarez-Lepe, Jose Antonio Cuerda, Rafael eng England 2018/05/10 Food Chem. 2018 Sep 30; 261:157-163. doi: 10.1016/j.foodchem.2018.04.041. Epub 2018 Apr 13"