2013•Unpublished venueRequires access
INDUSTRIAL SCALE APPLICATION OF THE AGEING-ON-LEES TECHNIQUE TO IMPROVE THE SENSORY QUALITY OF RED WINE
Iris Loira, Ricardo Vejarano, António Morata, Rafael Cuerda, Carmen González, Fernando Calderón
Open publisher page 0 citations
Abstract
1. Alexandre, H., Guilloux-Benatier, M. 2006. Yeast autolysis in sparkling wine – a review. Australian Journal of Grape and Wine Research, 12, 119–217. 2. Escot, S., Feuillat, M., Dulau, L., Charpentier, C. 2001. Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency. Australian Journal of Grape and Wine Research, 7, 153–159. 3. Guadalupe, Z., Martinez, L., Ayestaran, B. 2010. Yeast mannoproteins in red winemaking. Effect on polysaccharide, polyphenolic and colour composition. American Journal of Enology and Viticulture, 61, 191–200. 4. Loira, I., Vejarano, R. Morata, A., Ricardo-da-Silva, J.M., Laureano, O., Gonzalez, M.C., Suarez-Lepe, J.A. 2013. Effect of Saccharomyces strains on the quality of red wines aged on lees. Food Chemistry, 139, 1044–1051. 5. Palomero, F., Morata, A., Benito, S., Calderon, F., Suarez-Lepe, J.A. 2009. New genera of yeasts for over-lees aging of red wine. Food Chemistry, 112, 432–441. 6. Rodrigues, A., Ricardo-Da-Silva, J. M., Lucas, C., & Laureano, O. 2012. Effect of commercial mannoproteins on wine colour and tannins stability. Food Chemistry, 131, 907–914. INTRODUCTION