Maturation on the lees for the vinification of dry white wines has been a traditional technique used by many wineries (Champagne, Burgundy, Pays Nantais). For red wine, this practice has recently seen a rebirth, especially in Burgundy and Bordeaux, where the wines in barrels stay on the lees is becoming more and more important.
Technical and scientific publications on the subject are many especially within the last few years (P Vuchot, 2001). However, references on rose wines are few; a rising number of winemakers from the Provence region are already practicing the technique.
Evaluation and comprehension of oenological qualities of lees aging of rose wines was a priority study for the Center of Research and Experimentation on Rose wines from 1999. In 4 years, 16 sites (Cooperatives and wineries) conducted trials.
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were th...
Antonio Morata, Polytechnic University of Madrid - Spain
Aging on lees (AOL) is a powerful technique to protect varietal aroma and color, but it is a slow process. The use of ultrasounds (USs) is an alternative technology to break the yeast cells and to ...
Shelf-life is a very generalized notion that encompasses a lot of areas of wine quality, wine distribution and wine commerce. Shelf life is a projection, it’s something that happens in the future. ...
Motta S. et al, Research Centre of Viticulture and Oenology (CREA)
In this work, seven tannins with different botanical origin were characterized for the polyphenolic content and antioxidant capacity with a multitechnique approach, aimed at investigating the corre...
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