Acceleration of ageing on lees in red wines by application of ultrasounds

Conference object English OPEN
Fresno, Juan Manuel del; Morata Barrado, Antonio Dionisio; Loira, Iris; Escott, Carlos; Cuerda, Rafael; Calderon Fernandez, Fernando; Suarez Lepe, Jose Antonio;
  • Publisher: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
  • Subject: Ciencia y Tecnología de Alimentos
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

A transfer of parietal polysaccharides and mannoproteins is produced during aging on lees [1]. This transfer of compounds to wine is carried out after cell death. It comes to breakdown of polysaccharides from cell wall (yeast autolysis). This technique increases the den... View more
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