The Impact of Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety.

is a non- yeast that has a powerful impact on the sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape varieties, such as Albillo Mayor (, L), during vinification is a useful biotechnology to improve sensory complexity. Fermentation in steel barrels using and sequential inoculation with have been used to study the formation of terpenes and cell lysis in the production of Albillo white wines.

Industrial Performance of Several Strains for pH Control in White Wines from Warm Areas.

In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.

Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines.

Ageing on Lees (AOL) is a technique to improve the aromatic and gustatory complexity of wine, mainly by improving its body and reducing its astringency. However, the autolytic process is slow, resulting in high production costs. This work evaluated the effect of adding sonicated lees and combining it with oak chips, as a new technique to accelerate the AOL process and improve the aromatic quality of aged red wine.

Application of ultrasound to improve lees ageing processes in red wines.

Ageing on lees (AOL) is a technique that increases volatile compounds, promotes colour stability, improves mouthfeel and reduces astringency in red wines. The main drawback is that it is a slow process. Several months are necessary to obtain perceptible effects in wines.