Morata et al., 2019 - Google Patents
New trends in aging on leesMorata et al., 2019
- Document ID
- 3947430107916407324
- Author
- Morata A
- Palomero F
- Loira I
- Suárez-Lepe J
- Publication year
- Publication venue
- Red wine technology
External Links
Snippet
Aging on lees (AOL) involves the use of yeast lees that have fermented the wine, or have been exogenously produced to improve the sensory profile of wines. AOL improves astringency by softening tannins; it also increases structure because of yeast …
- 230000032683 aging 0 title abstract description 52
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION; STERILISATION; PRESERVATION; PURIFICATION; CLARIFICATION; AGEING
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
- C12N1/14—Fungi Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/24—Preparation of oxygen-containing organic compounds containing a carbonyl group
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Espejo | Role of commercial enzymes in wine production: A critical review of recent research | |
| Suárez et al. | The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review | |
| Lanza | Abnormal fermentations in table-olive processing: Microbial origin and sensory evaluation | |
| Quintela et al. | Ochratoxin A removal in wine: A review | |
| Bellincontro et al. | Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to increase anthocyanin in wine | |
| López et al. | Screening of β‐glucosidase and β‐xylosidase activities in four non‐Saccharomyces yeast isolates | |
| Feng et al. | Potential applications of pulsed electric field in the fermented wine industry | |
| Moreno-Arribas et al. | Winemaking biochemistry and microbiology: current knowledge and future trends | |
| Kheir et al. | Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts | |
| Hernández et al. | Contribution of malolactic fermentation by Oenococcus oeni and Lactobacillus plantarum to the changes in the nonanthocyanin polyphenolic composition of red wine | |
| Bañuelos et al. | White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality | |
| Comuzzo et al. | Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds | |
| Wang et al. | Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques | |
| Liu et al. | Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques | |
| Ugliano | Enzymes in winemaking | |
| Morata et al. | New trends in aging on lees | |
| Wilkowska et al. | Aroma enhancement of cherry juice and wine using exogenous glycosidases from mould, yeast and lactic acid bacteria | |
| Lira et al. | Impact of bentonite additions during vinification on protein stability and volatile compounds of Albariño wines | |
| Merín et al. | Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality | |
| Xu et al. | Effects of pulsed electric fields pretreatment on the quality of jujube wine | |
| Zhang et al. | Effects of electric field treatments on phenol compounds of brandy aging in oak barrels | |
| Takush et al. | Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine | |
| Miljić et al. | Investigation of technological approaches for reduction of methanol formation in plum wines | |
| Sieiro et al. | Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus | |
| Minnaar et al. | Effect of alcoholic and acetous fermentations on the phenolic acids of Kei‐apple (Dovyalis caffra L.) fruit |