Alberto De Iseppi of the University of Padua presents a study that aims to exploit one of the least valued by-products of winemaking: the lees of wine yeast. In his work entitled “Mannoprotein extracts from lees: characterization and impact on wine properties,” he develops efficient and food-compatible methods for the extraction of yeast mannoproteins. This is a circular approach that can improve the economic and environmental sustainability of the wine chain through the recovery of one of the main by-products of winemaking, lees, for the production of one of the most interesting additives, mannoproteins.
Another interesting work related to this theme is that of Antonio Morata of the Universidad Politécnica de Madrid (UPM). Recognizing that aging on the lees is a powerful technique for protecting varietal aromas and color, and that it is also used to soften tannins and increase and improve the body and structure of the wine, there is a new way to speed up the autolysis of the wine. In his work entitled “Using ultrasound to accelerate aging on the lees of red wines,” Morata shows how to achieve yeast autolysis in minutes, a process that usually takes from 7-12 months, using ultrasound technology.
Video of the works presented at the Enoforum Web Contest 2021 during the Enoforum Web Conference, February 23-25, 2021
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