Effect of the presence of lysated lees on polysaccharides, color and main phenolic compounds of red wine during barrel ageing

  1. Fernández, O. 1
  2. Martínez, O. 1
  3. Hernández, Z. 2
  4. Guadalupe, Z. 1
  5. Ayestarán, B. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revista:
Food Research International

ISSN: 0963-9969

Año de publicación: 2011

Volumen: 44

Número: 1

Páginas: 84-91

Tipo: Artículo

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DOI: 10.1016/J.FOODRES.2010.11.008 SCOPUS: 2-s2.0-78651427508 WoS: WOS:000288306900012 GOOGLE SCHOLAR

Otras publicaciones en: Food Research International

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Resumen

A practice in wineries is to age wine in the presence of lysated lees instead of fresh lees, in order to reduce the time wine is conserved on lees and avoid possible microbiological and organoleptic risks caused by lees. Two treatments were used to induce lees lysis: acidification and acidification in combination with a mixture of β-glucanases and pectinases. Acidification treatment in combination with enzymes induced significantly greater mannoprotein and glucan release. The presence of lysated lees during wine storage in barrels produced wines with significantly different tannin contents. The ageing technique on lysated lees by acidification in combination with enzymes produced wines with more intense colors, lower luminosity and saturation, and a slight tendency towards red tones, and an increase in sweetness, fullness and mouth length. On the contrary, ageing technique on lysated lees by acidification increased wine acid and fresh sensations. © 2010 Elsevier Ltd.