italianoenglishfrançaisdeutschespañolportuguês
Language
Search

Use of ultrasounds to accelerate aging on lees of red wines

Antonio Morata, Polytechnic University of Madrid - Spain

Use of ultrasounds to accelerate aging on lees of red wines

Aging on lees (AOL) is a powerful technique to protect varietal aroma and color. Simultaneously, it helps to soften tannins and increase and improve wine body and structure. AOL is complementary to barrel aging modulating the wood impact and protecting wine from oxidative conditions. The main drawback is that the yeast autolysis developed during AOL is a slow process, taking at least one year to produce the degradation of cell structures and the significant release of yeast polysaccharides and other cell components to modify the sensory profile of wine.

This process can be accelerated by using enzymes or thermal treatments and also using non-Saccharomyces yeasts. The use of ultrasounds (USs) is an alternative technology to break the yeast cells and to speed the autolysis process. US are high intensity sound waves that by cavitation, local heating produce the disruption of the cells and the extraction and release of proteins, polysaccharides, and other cell components.

Could any collateral effects be produced? Or US are overall a useful technology to improve and accelerate the AOL of red wines? Professor Antonio Moarata of the Polytechnic University of Madrid presents the results of research of his group.

Video of the seminar held during Enoforum USA 2021 (4-5 May 2021)

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 03/01/2022
Item available in italiano
Premium Contents Area
  • VIDEO SEMINAR (Antonio MORATA, streaming 15 mins)
Price:27 €(Tax included)
Related sheets
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,90625