Consejería de Agricultura y Ganadería, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Estación Enológica, C/Santísimo Cristo, 16, 47490 Rueda, Valladolid, Spain.
Food Chem. 2011 Jul 15;127(2):528-40. doi: 10.1016/j.foodchem.2011.01.035. Epub 2011 Jan 13.
Alternative techniques to the ageing on lees are being looked for in order to guarantee the improvements provided by this technique but eliminating its disadvantages. The aim of this work was to study the effect of ageing on lees and other alternative techniques (addition of β-glucanase enzymes to the lees; use of different yeast commercial preparations with or without β-glucanase enzymes; use of non-toasted oak chips; and ageing on lees together with micro-oxygenation) on the phenolic compounds, colour, proteins, polysaccharides and sensorial characteristics of red wines during vinification and ageing in oak barrels for 6months on two consecutive vintages. Only the use of lees together with micro-oxygenation seemed to have a positive effect on the colour stability, due to the formation of new pigments that allows the intensity and blue notes of wines to be maintained during the barrel ageing process. All the techniques studied released total and neutral polysaccharides, although the type and content of these compounds depended on the technique used, and the yeast derivative added. No clear effect was observed with the use of β-glucanase enzymes. The sensory analysis showed that some of the wines treated were better valued than the control wines. The results obtained indicated that is difficult to select the technique that allows us to obtain the best quality wine.
正在寻找替代在酒泥上陈年的方法，以保证该技术提供的改进，但消除其缺点。本工作的目的是研究在酒泥上陈年和其他替代技术（向酒泥中添加β-葡聚糖酶；使用不同的含或不含β-葡聚糖酶的商业酵母制剂；使用未经烘烤的橡木片；以及在酒泥上陈年与微氧结合）对红葡萄酒酚类化合物、颜色、蛋白质、多糖和感官特性的影响，在橡木桶中进行酿造和陈年 6 个月，连续两个年份。只有在酒泥上陈年与微氧结合似乎对颜色稳定性有积极影响，这是因为形成了新的色素，使葡萄酒在桶陈过程中保持强度和蓝色调。所有研究的技术都释放了总多糖和中性多糖，尽管这些化合物的类型和含量取决于所用的技术和添加的酵母衍生物。使用β-葡聚糖酶没有明显效果。感官分析表明，一些处理过的葡萄酒比对照葡萄酒更受好评。所得结果表明，很难选择能够获得最佳品质葡萄酒的技术。
