Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Cellar session 9 Use of ultrasounds to accelerate aging on lees of red wines

Use of ultrasounds to accelerate aging on lees of red wines

Abstract

Aging on lees (AOL) is a powerful technique to protect varietal aroma and color. Simultaneously, 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. When USs are used directly in wines under AOL the thermal collateral effects produce undesired oxidations and affect wine quality even when the release of cell wall polysaccharides is accelerated. The application of USs to yeast biomasses exogenically produced help to overwhelm this inconvenience. Cell breakage and disaggregation is produced in a few minutes by using US and therefore facilitating a faster AOL process. US can be a useful technology to improve and accelerate the AOL of red wines.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Antonio MORATA1*, Juan Manuel del Fresno1, Iris Loira1, Rafael Cuerda2, Carmen González1, José Antonio Suárez Lepe1

1 enotecUPM, Universidad Politécnica de Madrid, Madrid, Spain
2 Comenge Cellars, Curiel de Duero, Valladolid, Spain

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Genotype-environment interaction of three cultivars of vitis vinifera L. cultivated in two different environments of the Ischia island: effect on production and quality; aspects of the quality of the obtained wines

Pendant une période de trois années le comportement productif et qualitatif de trois cépages tous indigènes de la région de Campania (Italie méridionale) dans deux terroirs de l’île d’Ischia a été étudié; ceci pour obtenir quelques indications préliminaires sur le comportement productif et qualitatif des cépages et sur la qualité des vins.
Read More

Impact of soil-applied and foliar-applied nitrogen on grape and wine composition

Foliar application of urea may be an efficient way to alter grape and wine composition without increasing vine vigor. However, we know little about the impact of this practice on phenolic compounds and yeast assimilable nitrogen (YAN). Adequate YAN is required for an efficient and complete fermentation, while phenolics are particularly important for the sensory profile of red wines. The goal of this study is to test the impact of foliar urea application at veraison, compared to the traditional soil-applied nitrogen fertilization early in the season, on Syrah berry and wine composition in field conditions.

Read More

Possible methods of adaptation to the effects of climate change in the Tokaj Wine Region 

Viticulture’s adaptation to the harmful effects of climate change is globally the biggest challenge of the near future. Short, extremely intensive rainfalls and longer periods of drought are getting more frequent in the Tokaj Wine Region, where the majority of the vineyards are cultivated on steep slopes. Hence, erosion has high risk, especially when combined with the loess-based soils on about ten percent of the region. The environmentally beneficial cover crop and mulch usage can effectively reduce the risk of erosion, according to research done by the Tokaj Wine Region Research Institute of Viticulture and Oenology.

Read More

The importance of landscape in wine quality perception: l’importanza del paesaggio nella percezione qualitativa del vino

The wine quality is a characteristic that is both difficult to define and communicate, because the quality attributes can be divided into intrinsic (objective, such as alcohol degree, acidity

Read More

Spontaneous fermentation dynamics of indigenous yeast populations and their effect on the sensory properties of Riesling

Varietal Riesling aroma relies strongly on the formation and liberation of bound aroma compounds. Floral monoterpenes, green C6-alcohols, fruity C13-norisoprenoids and spicy volatile phenols are predominantly bound to disaccharides, which are produced and stored in the grape berry during berry maturation. Grape processing aims to extract maximum amount of the precursors from the berry skin to increase the potential for a strong varietal aroma in the wine. Subsequent yeast selection plays an important part in this process.

Read More