The change of polyphenolic composition and tyrosol content of the wine as an effect of sur lie method.
Lesko, A.; Kallay, M.; Nyul-Puhra, B.; Nyitrai-Sardy, D.; Acta Alimentaria 40 , 2011 (Suppl., Special issue of the Faculties of Food Science and Horti
The composition of N containing compounds, including amino acid concn., of wines kept on fine lees changes as a result of the autolysis of yeasts. Previous experiments have proven that yeasts are able to reduce the polyphenolic composition of wines.
In this study the change of polyphenols content of Chardonnay wines kept on the lees was analysed. In addition the quantity of tyrosol, required for the forming of simple phenols, was examined.
The results proved that yeasts reduced the quantity of polyphenols. In addition, due to the increased amino acid concn., yeasts reduced the quantity of tyrosol that is derived from tyrosine.
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Published on 12/12/2012