Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines

Ageing on Lees (AOL) is a technique to improve the aromatic and gustatory complexity of wine, mainly by improving its body and reducing its astringency. However, the autolytic process is slow, resulting in high production costs. This work evaluated the effect of adding sonicated lees and combining i...

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Detalles Bibliográficos
Autores principales: del Fresno, Juan Manuel, Morata, Antonio, Escott, Carlos, Loira, Iris, Cuerda, Rafael, Suárez-Lepe, José Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6385107/
https://www.ncbi.nlm.nih.gov/pubmed/30759718
http://dx.doi.org/10.3390/molecules24030635

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6385107/
https://www.ncbi.nlm.nih.gov/pubmed/30759718
http://dx.doi.org/10.3390/molecules24030635

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