Estudio y optimización de la crianza sobre lías en vinos tintosincidencia de la autolisis de levaduras.

  1. Felipe Palomero
Supervised by:
  1. José Antonio Suárez Lepe Director
  2. Antonio Morata Barrado Director

Defence university: Universidad Politécnica de Madrid

Year of defence: 2009

Committee:
  1. Fernando Calderón Chair
  2. María Carmen González Chamorro Secretary
  3. Carmelo García Barroso Committee member
  4. M. Isabel Estrella Pedrola Committee member
  5. Ana Rosa Gutiérrez Viguera Committee member

Type: Thesis

Teseo: 285046

Abstract

The technique of aging over lees is gaining importance in the production of red wines since it affords an efficient means of obtaining high quality products with their own identity; something of importance in a saturated market showing a great deal of homogeneity. In contrast, there are some risks derived from the nutrient enrichment of the medium which can seriously affect the quality and safety of the wines aged this way. This work studies the autolytic release of cell wall polysaccharides in red wines, and its repercussion on the evolution and content of anthocyanins. Furthermore, a new methodology to develop the ageing over lees technique allowing the selection of yeasts in the basis of criterion of interests is proposed. In this way several Saccharomyces and no Saccharomyces yeast species have been evaluated regarding their possible use to aged wines over lees. The molecular architecture and chemical composition shown by the cell walls of certain osmophilic yeasts, is quite unusual within the family Saccharomycetaceae, and this could be of interest to speed up autolytic processes. The incidence of different commercial enzyme preparations in the autolytic release of cell wall fragments and its effects on the evolution on the colouring matter have been also studied.