RT info:eu-repo/semantics/article
T1 Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine
A1 Blanco Huerta, Coro
A1 Fernández Fernández, Encarnación
A1 Vila Crespo, Josefina María
A1 Ruipérez Prádanos, Violeta
A1 Moyano Gracia, Raúl
A1 Rodríguez Nogales, José Manuel
K1 aroma; mannoproteins; lysis; organoleptic properties; sonication; volatile compounds
AB Ageing on lees can be a good technique to enhance the quality of red sparkling base wines.Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine. This study carries out a four month ageing on lees of a red sparkling base wine by the addition of lees sonicated at different amplitude levels: 30%, 60% and 90% for 10 min. The ageing on ultrasound-treated lees improved the quality of the red base wine, with a greater impact the higher the amplitude of the applied ultrasound. Sonicated lees at an amplitude of 90%enlarged the concentration of neutral polysaccharides in the wine and reduced its astringency, which was evaluated chemically. Furthermore, this treatment enhanced the concentration of some volatile compounds in the wine, mainly acetates, esters and terpenes with floral and fruity aromatic notes.This trend was also found for some fused alcohols, contributing to the aromatic complexity of wines, as well as for 2-phenylethanol, an alcohol with a rose-like aroma, and also for C6-alcohols with agreen-herbaceous aroma. The results indicate that ultrasonication is a promising tool to increase the benefits of ageing on lees on the quality of red sparkling base wines.
PB MDPI
SN 2306-5710
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/73490
UL https://uvadoc.uva.es/handle/10324/73490
LA eng
NO Beverages 2023, 9, 23
NO Producción Científica
DS UVaDOC
RD 05-feb-2025