Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/69330
Título
Impact of ageing on ultrasound-treated lees on volatile composition and sensory properties of red sparkling base wine
Autor
Año del Documento
2023
Editorial
MDPI
Descripción
Producción Científica
Documento Fuente
Beverages, 2023, Vol. 9, Nº. 1, 23
Zusammenfassung
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 a green-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.
Materias (normalizadas)
Aroma
Sparkling wine
Vinos espumosos
Red wines
Vinos tintos
Wine and wine making - Analysis
Vinos y vinificación - Análisis
Volatile compounds
Organoleptic properties
Ultrasound
Ultrasonidos
Food science
Materias Unesco
3102 Ingeniería Agrícola
3309.29 Vino
3309 Tecnología de Los Alimentos
ISSN
2306-5710
Revisión por pares
SI
Version del Editor
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
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