Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition

Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains

“…The quantity released depends on the yeast strain and the fermentation conditions (Giovani, Canuti, & Rosi, 2010). Mannoproteins improve certain negative sensory attributes such as astringency and bitterness, enhancing the balance, persistence and mouthfeel of red wines (Del Barrio-Galán, Pérez-Magariño, Ortega-Heras, Guadalupe, & Ayestarán, 2012;Del-Barrio-Galán, Pérez-Magariño, & Ortega-Heras, 2011) and improving the colour stability by acting as protective colloids (Del Barrio-Galán, Ortega-Heras, Sánchez-Iglesias, & Pérez-Magariño, 2012;Escot, Feuillat, Dulau, & Charpentier, 2001;Francois, Alexandre, Granes, & Feuillat, 2007).…”

“…This technique can be combined with aging in an oak wood barrel to permit a better integration of all of the compounds that form the matrix of the wine. In addition, the aging of the wines in barrels permits the release of other polysaccharides, which can contribute to improving the quality of red wines, even though these polysaccharides are not the same as those released from the yeast cell walls (Del- Barrio-Galán et al, 2011;Nonier, Vivas, Vivas-de-Gaulejac, Absalon, Vitry et al, 2005). However, due to http://dx.doi.org/10.1016/j.foodchem.2015.01.075 0308-8146/Ó 2015 Elsevier Ltd. All rights reserved.…”

Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains

“…Same results were found between the different ageing treatments applied. Other studies carried out in white and red wines postulated that similar techniques did not produce differences in these parameters [5,9,21].…”

“…They can improve the tartaric [2] and protein stability [3,4], reduce wine astringency and bitterness [5][6][7][8], enhance the mouthfeel [5,7,9] and improve the aromatic complexity and persistence [9][10][11]. In addition, they can adsorb phenolic compounds [12,13], preventing the oxidation and, therefore, the formation of browning compounds of white wines [5,14,15]. Mannoproteins are released in the wine during alcoholic fermentation [16] and, thereafter, during yeast autolysis [3,17].…”

“…On the other hand, winemakers have used the ageing of white wines on lees after alcoholic fermentation since several years ago in order to release into the wine higher amounts of polysaccharides (mainly mannoproteins) by the autolytic processes and, thereby, obtaining higher-quality wines. This technique is performed, in most of the cases, in oak barrels increasing the complexity of wines as the oak wood can provide other polysaccharides (different to the yeast polysaccharides) that can improve the sensorial characteristics of the wines [5]. However, this technique also entails a cost that, in some cases and given the current global wine market, nowadays cannot be maintained [21].…”