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Effect of short ageing on lees on the mannoprotein content, aromatic profile, and sensorial character of white wines

AutorJuega, M.; Carrascosa, Alfonso V. ; Martínez-Rodríguez, Adolfo J.
Palabras claveLees
Aroma compounds
White wines
Aging on lees
Fecha de publicación2015
EditorJohn Wiley & Sons
CitaciónJournal of Food Science 80(2): M384-M388 (2015)
ResumenIn Albariño white wines, aging of wines on lees is a technique not used or only used empirically by some producers to obtain a distinctive character in the final wine. This study analyzes the influence of a short aging on lees on the chemical and sensorial parameters of this young white wine. Albariño grape must was inoculated with a locally selected yeast (Saccharomyces cerevisiae 1) and the effect of a short aging on lees was studied during different times (10, 20, 30, 40, and 50 d). Mannoprotein content and the aromatic profile were determined and a sensorial analysis of the wines was conducted. Results showed that aging time was correlated with the concentration of some key aroma compounds and mannoproteins in Albariño wines. The best sensorial character was obtained in wines aged 20 d on lees. Further aging times decreased the sensorial quality of Albariño wine and modified its volatile profile and mannoprotein concentration.
Versión del editorhttps://doi.org/10.1111/1750-3841.12763
Identificadoresdoi: 10.1111/1750-3841.12763
issn: 0022-1147
e-issn: 1750-3841
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