Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine

Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine

Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine. This study carries out a four month ageing on lees of a red sparkling base wine by...

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Bibliographic Details
Main Authors: Coro Blanco-Huerta, Encarnación Fernández-Fernández, Josefina Vila-Crespo, Violeta Ruipérez, Raúl Moyano, José Manuel Rodríguez-Nogales
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Beverages
Subjects:
aroma
mannoproteins
lysis
organoleptic properties
sonication
volatile compounds
Online Access:https://www.mdpi.com/2306-5710/9/1/23

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