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Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time.
Pons-Mercadé, Pere; Giménez, Pol; Gombau, Jordi; Vilomara, Glòria; Conde, Marta; Cantos, Antoni; Rozès, Nicolas; Canals, Joan-Miquel; Zamora, Fernando.
Afiliación
  • Pons-Mercadé P; Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain.
  • Giménez P; Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain.
  • Gombau J; Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain.
  • Vilomara G; Juvé & Camps SA, c/Sant Venat, 1, 08770 Sant Sadurní d'Anoia, Barcelona, Spain.
  • Conde M; Juvé & Camps SA, c/Sant Venat, 1, 08770 Sant Sadurní d'Anoia, Barcelona, Spain.
  • Cantos A; Juvé & Camps SA, c/Sant Venat, 1, 08770 Sant Sadurní d'Anoia, Barcelona, Spain.
  • Rozès N; Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain.
  • Canals JM; Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain.
  • Zamora F; Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain. Electronic address: fernando.zamora@urv.cat.
Food Chem ; 342: 128238, 2021 Apr 16.
Article en En | MEDLINE | ID: mdl-33051100
ABSTRACT
Sparkling wines elaborated with a traditional method need to age in the bottle in contact with wine lees because yeast autolysis enriches the wines in colloids and improves their effervescence, foam and aromatic complexity. It is generally considered that lees protect the wine against oxidation because they consume small amounts of oxygen that can permeate the crown cap. However, to our knowledge there is no specific study on this subject using lees from real sparkling wine. Therefore, the oxygen consumption rate (OCR) of the lees of sparkling wines from the first to the ninth year of aging time was measured using a noninvasive fluorescence measurement method. The results indicate that lees really consume oxygen and that their OCR tended to decrease with the wine aging time. These data suggest that the lees' capacity to protect against oxidation decreases over time, which could affect the ability of sparkling wines to age properly.
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Oxígeno / Vino / Levaduras Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: España

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Oxígeno / Vino / Levaduras Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: España