Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound

The ageing on lees is a technique particularly interesting in the production of red wines due to the possibility of enhancing some of their sensory characteristics. Different authors have researched the ultrasound assistance to accelerate this ageing process in wines. The present work evaluated the...

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Detalles Bibliográficos
Autores: del Fresno, Juan Manuel, Morata, Antonio, Rucardo-da-Silva, Jorge, Escott Pérez, Carlos, Loira, Iris, Suárez-Lepe, José Antonio
Tipo de recurso: artículo
Fecha de publicación:2019
País:España
Institución:Universidad Complutense de Madrid (UCM)
Repositorio:Docta Complutense
Idioma:inglés
OAI Identifier:oai:docta.ucm.es:20.500.14352/113766
Acceso en línea:https://hdl.handle.net/20.500.14352/113766
Access Level:acceso abierto
Palabra clave:634
Agein on lees
Volatile compounds
Pigments
Proanthocyanidins
Ultrasound
Wood aromatic compounds
Alimentación
3309 Tecnología de Los Alimentos
3309.01 Bebidas Alcohólicas
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oai_identifier_str oai:docta.ucm.es:20.500.14352/113766
network_acronym_str ES
network_name_str España
repository_id_str
spelling Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasounddel Fresno, Juan ManuelMorata, AntonioRucardo-da-Silva, JorgeEscott Pérez, CarlosLoira, IrisSuárez-Lepe, José Antonio634Agein on leesVolatile compoundsPigmentsProanthocyanidinsUltrasoundWood aromatic compoundsAlimentación3309 Tecnología de Los Alimentos3309.01 Bebidas AlcohólicasThe ageing on lees is a technique particularly interesting in the production of red wines due to the possibility of enhancing some of their sensory characteristics. Different authors have researched the ultrasound assistance to accelerate this ageing process in wines. The present work evaluated the modification that both fractions, polyphenolic and aromatic, of red wines suffer during the ageing on lees process assisted with ultrasounds and with the addition of oak chips. The results obtained during the experimental design indicate that the ultrasound treatment decreased the concentration of proanthocyanidins (between 20.3% and 32.8% with and without oak chips, respectively) and the total pigment content (with the highest reduction in the control sonicated wine 55.9% without chips and lees and from 47.8% to 48.9% when having oak chips/lees and lees, respectively). In addition, it has been observed that the ultrasound treatment did not affect the amount of fermentative volatile compounds present in the wine but, it increased the concentration of phenolic aldehydes coming from oak wood chips (10.8% in control wine and from 35.92% with oak chips/lees to 55.8% with lees).Oxford AcademicUniversidad Complutense de Madrid20192019-04-0420192019-04-04journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.14352/113766reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)InglésengMinisterio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 Not available IDI-20150925 APLICACIÓN DE ULTRASONIDOS Y NO-SACCHAROMYCES PARA LA ELABORACIÓN Y CRIANZA DE VINOS TINTOSopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/1137662026-06-02T12:44:21Z
dc.title.none.fl_str_mv Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
title Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
spellingShingle Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
del Fresno, Juan Manuel
634
Agein on lees
Volatile compounds
Pigments
Proanthocyanidins
Ultrasound
Wood aromatic compounds
Alimentación
3309 Tecnología de Los Alimentos
3309.01 Bebidas Alcohólicas
title_short Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
title_full Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
title_fullStr Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
title_full_unstemmed Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
title_sort Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
dc.creator.none.fl_str_mv del Fresno, Juan Manuel
Morata, Antonio
Rucardo-da-Silva, Jorge
Escott Pérez, Carlos
Loira, Iris
Suárez-Lepe, José Antonio
author del Fresno, Juan Manuel
author_facet del Fresno, Juan Manuel
Morata, Antonio
Rucardo-da-Silva, Jorge
Escott Pérez, Carlos
Loira, Iris
Suárez-Lepe, José Antonio
author_role author
author2 Morata, Antonio
Rucardo-da-Silva, Jorge
Escott Pérez, Carlos
Loira, Iris
Suárez-Lepe, José Antonio
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
dc.subject.none.fl_str_mv 634
Agein on lees
Volatile compounds
Pigments
Proanthocyanidins
Ultrasound
Wood aromatic compounds
Alimentación
3309 Tecnología de Los Alimentos
3309.01 Bebidas Alcohólicas
topic 634
Agein on lees
Volatile compounds
Pigments
Proanthocyanidins
Ultrasound
Wood aromatic compounds
Alimentación
3309 Tecnología de Los Alimentos
3309.01 Bebidas Alcohólicas
description The ageing on lees is a technique particularly interesting in the production of red wines due to the possibility of enhancing some of their sensory characteristics. Different authors have researched the ultrasound assistance to accelerate this ageing process in wines. The present work evaluated the modification that both fractions, polyphenolic and aromatic, of red wines suffer during the ageing on lees process assisted with ultrasounds and with the addition of oak chips. The results obtained during the experimental design indicate that the ultrasound treatment decreased the concentration of proanthocyanidins (between 20.3% and 32.8% with and without oak chips, respectively) and the total pigment content (with the highest reduction in the control sonicated wine 55.9% without chips and lees and from 47.8% to 48.9% when having oak chips/lees and lees, respectively). In addition, it has been observed that the ultrasound treatment did not affect the amount of fermentative volatile compounds present in the wine but, it increased the concentration of phenolic aldehydes coming from oak wood chips (10.8% in control wine and from 35.92% with oak chips/lees to 55.8% with lees).
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-04-04
2019
2019-04-04
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.14352/113766
url https://hdl.handle.net/20.500.14352/113766
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 Not available IDI-20150925 APLICACIÓN DE ULTRASONIDOS Y NO-SACCHAROMYCES PARA LA ELABORACIÓN Y CRIANZA DE VINOS TINTOS
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Oxford Academic
publisher.none.fl_str_mv Oxford Academic
dc.source.none.fl_str_mv reponame:Docta Complutense
instname:Universidad Complutense de Madrid (UCM)
instname_str Universidad Complutense de Madrid (UCM)
reponame_str Docta Complutense
collection Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.81155

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