Effect of Yeast Derivatives and β-Glucanases on Ageing over Lees Process of Tempranillo Red Sparkling Wine
Raúl Moyano-Gracia,
Josefina Vila-Crespo,
Violeta Ruipérez
et al.
Abstract:This study focuses on improving the second fermentation and the in-bottle ageing over lees process for 9 and 21 months of a red sparkling wine. The aim of the study was to enhance wine quality and try to make it more pleasant for consumers. For this purpose, four different yeast derivatives (yeast walls, yeast walls with tannins, inactivated yeasts and mannoproteins) and β-glucanases were added to a red base sparkling wine and were aged over lees during two different periods: 9 and 21 months. Oenological param… Show more
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