Effect of Short Ageing on Lees on the Mannoprotein Content,Aromatic Profile,and Sensorial Character of White Wines |
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| Authors: | Marta Juega Alfonso V. Carrascosa Adolfo J. Martinez‐Rodriguez |
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| Affiliation: | Inst. of Food Science Research (CIAL), CSIC‐UAM, Dept. of Biotechnology and Microbiology. C/ Nicolás Cabrera, 9. Cantoblanco Campus, Autónoma Univ. of Madrid, Madrid, Spain |
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| Abstract: | In Albariño white wines, aging of wines on lees is a technique not used or only used empirically by some producers to obtain a distinctive character in the final wine. This study analyzes the influence of a short aging on lees on the chemical and sensorial parameters of this young white wine. Albariño grape must was inoculated with a locally selected yeast (Saccharomyces cerevisiae 1) and the effect of a short aging on lees was studied during different times (10, 20, 30, 40, and 50 d). Mannoprotein content and the aromatic profile were determined and a sensorial analysis of the wines was conducted. Results showed that aging time was correlated with the concentration of some key aroma compounds and mannoproteins in Albariño wines. The best sensorial character was obtained in wines aged 20 d on lees. Further aging times decreased the sensorial quality of Albariño wine and modified its volatile profile and mannoprotein concentration. |
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| Keywords: | aging on lees aroma compounds lees mannoproteins white wines yeast |
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