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…

On the relationship between climate and “terroir” at different spatial scales: the input of new methodological tools

Un grand nombre de travaux ont été consacrés à la mise en éyidence et à la quantification de l’effet du climat sur la qualité de la production viticole. IIs ont permis de caractériser les grands types de production à une large échelle géographique, et d’en évaluer les variations interannuelles au niveau des millésimes.
Read More

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Read More

IMPACT OF HARVEST DATE ON THE FINE MOLECULAR COMPOSITION OF MUST AND BORDEAUX RED WINE (VAR. MERLOT, CABERNET SAUVIGNON). FOCUS ON ACIDITY AND SENSORY IMPACT AFTER FIVE YEARS OF AGING

Climate change has brought several impacts that are becoming increasingly intense during the last few years and put at risk the quality of the berries or even the plant’s sustainability. Such extreme climatic events impact the composition of the wine while modulating its quality and the consumer preferences (Tempère et al., 2019). The three most important changes that take place in the must are: 1) decrease acidity, 2) increase of the concentration of sugar, hence increase of alcohol in the wine, and 3) modification
of the sensory balance and the development for example of cooked fruit aromas.

Read More

Socioeconomic impact of the LIFE Climawin project from the perspective of employees

This study examines, from the perspective of the employees at Bosque de Matasnos—a demonstrative winery participating in the LIFE Climawin project—the socioeconomic impact and potential contributions of the initiative to the wine sector and the sustainable development of the Ribera del Duero region in Spain.

Read More

Can fungoid chitosan help to produce sulfite-free wines? Ten years of investigation on its antioxidant properties

Chitosan is a natural polymeric saccharide admitted by EU since 2011 for must and wine clarification, the reduction of some contaminants (e.g. ochratoxin A) and to prevent the development of wine microbialspoilage due to lactic acid bacteria or Dekkera/Brettanomyces yeasts.

Read More