AI Article Synopsis
- The study explores ways to speed up the aging process of wine on lees by using techniques like ultrasound, microwaves, and adding inactive dry yeasts to reduce potential microbiological and economic risks.
- Combined treatments enhanced the extraction of beneficial compounds such as polysaccharides and certain amino acids, but also led to a decrease in tannins and color intensity in the wines.
- Wines treated with inactive dry yeasts and microwaves were favored for their improved flavor profile, showcasing floral and red berry notes while being less astringent.
Article Abstract
Ageing on lees is a slow process that carries microbiological and economic risks in the wineries. This study evaluates the possibility of enhancing the extraction of different compounds from the lees, using combined strategies, such as ultrasound (US) or microwaves (MW) and the addition of inactive dry yeasts (IDY), to reduce the lees ageing time. The complete chemical analysis of the wine was done, amino acids, polysaccharides, colour and volatile compounds, together with the sensory analysis. The combined treatments increased the release of total polysaccharides, mannoproteins and total monosaccharides in the wines, and some amino acids like proline. However, wines treated with US and MW, with and without lees, showed a decrease in tannins and colour intensity, and in some volatile compounds like fatty acid esters, acetates and terpenes. The wines treated with IDY and MW were the best valued for their floral and red berry flavours and less astringency.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2023.136660 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!