Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, Ciudad Real 13071, Spain.
Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja 26007, Spain.
Food Chem. 2023 Nov 15;426:136660. doi: 10.1016/j.foodchem.2023.136660. Epub 2023 Jun 17.
Ageing on lees is a slow process that carries microbiological and economic risks in the wineries. This study evaluates the possibility of enhancing the extraction of different compounds from the lees, using combined strategies, such as ultrasound (US) or microwaves (MW) and the addition of inactive dry yeasts (IDY), to reduce the lees ageing time. The complete chemical analysis of the wine was done, amino acids, polysaccharides, colour and volatile compounds, together with the sensory analysis. The combined treatments increased the release of total polysaccharides, mannoproteins and total monosaccharides in the wines, and some amino acids like proline. However, wines treated with US and MW, with and without lees, showed a decrease in tannins and colour intensity, and in some volatile compounds like fatty acid esters, acetates and terpenes. The wines treated with IDY and MW were the best valued for their floral and red berry flavours and less astringency.
酒泥陈酿是一个缓慢的过程，会给酿酒厂带来微生物和经济风险。本研究评估了使用联合策略（如超声波（US）或微波（MW）和添加非活性干酵母（IDY））来增强从酒泥中提取不同化合物的可能性，以缩短酒泥陈酿时间。对葡萄酒进行了完整的化学分析，包括氨基酸、多糖、颜色和挥发性化合物，以及感官分析。联合处理增加了葡萄酒中总多糖、甘露糖蛋白和总单糖的释放，以及脯氨酸等一些氨基酸。然而，用 US 和 MW 处理的带和不带酒泥的葡萄酒，单宁和颜色强度下降，一些挥发性化合物如脂肪酸酯、醋酸盐和萜烯减少。用 IDY 和 MW 处理的葡萄酒因其花香和红色浆果风味以及较低的涩味而得到了最好的评价。
