Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
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 it with oak chips, as a new technique to accelerate...
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Full title
Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
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TN_cdi_doaj_primary_oai_doaj_org_article_4fdfac4cbc34476f81dac06980a45c96
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_4fdfac4cbc34476f81dac06980a45c96
Other Identifiers
ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules24030635
