Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
The ageing on lees is a technique particularly interesting in the production of red wines due to the possibility of enhancing some of their sensory characteristics. Different authors have researched the ultrasound assistance to accelerate this ageing process in wines. The present work evaluated the...
| Autores: | ; ; ; ; ; |
|---|---|
| Tipo de documento: | Artículo |
| Fecha de publicación: | 2019 |
| País: | España |
| Institución: | Universidad Complutense de Madrid (UCM) |
| Repositorio: | Docta Complutense |
| Lenguaje: | Inglés |
| OAI Identifier: | oai:docta.ucm.es:20.500.14352/113766 |
| Acceso en línea: | https://hdl.handle.net/20.500.14352/113766 |
| Nivel de acceso: | Acceso abierto |
| Palabra clave: | 634 Agein on lees Volatile compounds Pigments Proanthocyanidins Ultrasound Wood aromatic compounds Alimentación 3309 Tecnología de Los Alimentos 3309.01 Bebidas Alcohólicas |
| _version_ | 1878729569619410944 |
|---|---|
| author | del Fresno, Juan Manuel |
| author2 | Morata, Antonio Rucardo-da-Silva, Jorge Escott Pérez, Carlos Loira, Iris Suárez-Lepe, José Antonio |
| author2_role | author author author author author |
| author_browse | Escott Pérez, Carlos Loira, Iris Morata, Antonio Rucardo-da-Silva, Jorge Suárez-Lepe, José Antonio del Fresno, Juan Manuel |
| author_facet | del Fresno, Juan Manuel Morata, Antonio Rucardo-da-Silva, Jorge Escott Pérez, Carlos Loira, Iris Suárez-Lepe, José Antonio |
| author_role | author |
| collection | Docta Complutense |
| description | The ageing on lees is a technique particularly interesting in the production of red wines due to the possibility of enhancing some of their sensory characteristics. Different authors have researched the ultrasound assistance to accelerate this ageing process in wines. The present work evaluated the modification that both fractions, polyphenolic and aromatic, of red wines suffer during the ageing on lees process assisted with ultrasounds and with the addition of oak chips. The results obtained during the experimental design indicate that the ultrasound treatment decreased the concentration of proanthocyanidins (between 20.3% and 32.8% with and without oak chips, respectively) and the total pigment content (with the highest reduction in the control sonicated wine 55.9% without chips and lees and from 47.8% to 48.9% when having oak chips/lees and lees, respectively). In addition, it has been observed that the ultrasound treatment did not affect the amount of fermentative volatile compounds present in the wine but, it increased the concentration of phenolic aldehydes coming from oak wood chips (10.8% in control wine and from 35.92% with oak chips/lees to 55.8% with lees). |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ES_0a8a8f655f5bff3bb2df4c2eef7b925f |
| institution | Universidad Complutense de Madrid (UCM) |
| instname_str | Universidad Complutense de Madrid (UCM) |
| language | eng |
| network_acronym_str | ES |
| network_name_str | España |
| oai_identifier_str | oai:docta.ucm.es:20.500.14352/113766 |
| publishDate | 2019 |
| publishDateSort | 2019 |
| publisher | Oxford Academic |
| publisherStr | Oxford Academic |
| reponame_str | Docta Complutense |
| spelling | Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound del Fresno, Juan Manuel Morata, Antonio Rucardo-da-Silva, Jorge Escott Pérez, Carlos Loira, Iris Suárez-Lepe, José Antonio 634 Agein on lees Volatile compounds Pigments Proanthocyanidins Ultrasound Wood aromatic compounds Alimentación 3309 Tecnología de Los Alimentos 3309.01 Bebidas Alcohólicas The ageing on lees is a technique particularly interesting in the production of red wines due to the possibility of enhancing some of their sensory characteristics. Different authors have researched the ultrasound assistance to accelerate this ageing process in wines. The present work evaluated the modification that both fractions, polyphenolic and aromatic, of red wines suffer during the ageing on lees process assisted with ultrasounds and with the addition of oak chips. The results obtained during the experimental design indicate that the ultrasound treatment decreased the concentration of proanthocyanidins (between 20.3% and 32.8% with and without oak chips, respectively) and the total pigment content (with the highest reduction in the control sonicated wine 55.9% without chips and lees and from 47.8% to 48.9% when having oak chips/lees and lees, respectively). In addition, it has been observed that the ultrasound treatment did not affect the amount of fermentative volatile compounds present in the wine but, it increased the concentration of phenolic aldehydes coming from oak wood chips (10.8% in control wine and from 35.92% with oak chips/lees to 55.8% with lees). Oxford Academic https://hdl.handle.net/20.500.14352/113766 |
| spellingShingle | Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound del Fresno, Juan Manuel 634 Agein on lees Volatile compounds Pigments Proanthocyanidins Ultrasound Wood aromatic compounds Alimentación 3309 Tecnología de Los Alimentos 3309.01 Bebidas Alcohólicas |
| title | Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound |
| title_full | Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound |
| title_fullStr | Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound |
| title_full_unstemmed | Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound |
| title_short | Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound |
| title_sort | Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound |
| topic | 634 Agein on lees Volatile compounds Pigments Proanthocyanidins Ultrasound Wood aromatic compounds Alimentación 3309 Tecnología de Los Alimentos 3309.01 Bebidas Alcohólicas |
| topic_facet | 634 Agein on lees Volatile compounds Pigments Proanthocyanidins Ultrasound Wood aromatic compounds Alimentación 3309 Tecnología de Los Alimentos 3309.01 Bebidas Alcohólicas |
| url | https://hdl.handle.net/20.500.14352/113766 |