Ultrasound and microwave techniques for assisting ageing on lees of red wines

Ultrasound and microwave techniques for assisting ageing on lees of red wines

•Combined treatments decreased phenolic compounds and wine colour intensity.•Combined treatments increased polysaccharides and modified volatiles in wines.•Ultrasounds and IDY addition had a negative influence in the wine sensorial profile.•Microwaves and IDY addition are a promising alternative for...

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Bibliographic Details
Published in:Food chemistry Vol. 426; p. 136660
Main Authors: Muñoz García, R., Martínez-Lapuente, L., Guadalupe, Z., Ayestarán, B., Marchante, L., Díaz-Maroto, M.C., Pérez Porras, P., Bautista Ortín, A.B., Gómez-Plaza, E., Pérez-Coello, M.S.
Format: Journal Article
Language:English
Published: England Elsevier Ltd 15-11-2023
Subjects:
Alcoholic Beverages - analysis
Amino Acids - analysis
Fermentation
Lees ageing
Microwaves
Non-volatile compounds
Polysaccharides - analysis
Red wine
Ultrasounds
Volatile compounds
Wine - analysis
Yeasts
Ultrasounds
Lees ageing
Volatile compounds
Red wine
Microwaves
Non-volatile compounds
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Summary:•Combined treatments decreased phenolic compounds and wine colour intensity.•Combined treatments increased polysaccharides and modified volatiles in wines.•Ultrasounds and IDY addition had a negative influence in the wine sensorial profile.•Microwaves and IDY addition are a promising alternative for red wine ageing on lees. 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.
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136660