Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines.

Juan Del Fresno,Rafael Cuerda,Antonio Morata,José Suárez-Lepe,Carlos Escott,Iris Loira

doi:10.3390/molecules24030635

Juan Del Fresno, Rafael Cuerda + Show 4 more

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https://doi.org/10.3390/molecules24030635

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Abstract

Ageing on Lees (AOL) is a technique to improve the aromatic and gustatory complexity of wine, mainly by improving its body and reducing its astringency. However, the autolytic process is slow, resulting in high production costs. This work evaluated the effect of adding sonicated lees and combining it with oak chips, as a new technique to accelerate the AOL process and improve the aromatic quality of aged red wine. Cell disruption due to sonication was verified by optical microscopy. Volatile acidity, total polyphenol index, color intensity, tonality, dissolved oxygen, anthocyanins, and fermentative volatiles were monitored throughout the ageing of the wines. Sensory analysis was performed at the end of the ageing process. Polysaccharides released from the cell walls and the oxygen consumption, was quantified using a hydroalcoholic solution. The results indicated a 20% increase of the polysaccharide content and suggested an increase in the antioxidant capacity of the lees. No significant changes were observed in the fermentative volatile compounds and the total polyphenol index (TPI), except for those wines in contact with wood. The sonication of lees had some protective effect on the total anthocyanins content, however, color intensity was significantly lower in the sonicated treatments. The sonication of the lees did not cause any defect at the sensory level. Therefore, sonication could allow a reduction in the SO2 addition to wine, as well as a shortening of the ageing times.

Highlights

Ageing on lees (AOL) is a technique traditionally used in the production of sparkling wines [1].It is used in the production of red wine, and has been extended across all winemaking areas [2].Significant changes in the composition of wine may occur as a result of the Ageing on Lees (AOL) process; these changes are due to the autolysis of yeast, during the ageing [3]
We evaluated the use of sonicated lees—prior to its addition to the wines—to accelerate the AOL process without causing any detrimental effects, by sonicating the red wines
The lysis effect seems to be responsible for an increase in the content of polysaccharides released from the cell wall, during ageing in the hydroalcoholic solution

Summary

Introduction

Ageing on lees (AOL) is a technique traditionally used in the production of sparkling wines [1].It is used in the production of red wine, and has been extended across all winemaking areas [2].Significant changes in the composition of wine may occur as a result of the AOL process; these changes are due to the autolysis of yeast, during the ageing [3]. Ageing on lees (AOL) is a technique traditionally used in the production of sparkling wines [1] It is used in the production of red wine, and has been extended across all winemaking areas [2]. The cellular autolysis of yeast involves the transfer of certain compounds to wine, such as cellular proteins, nucleic acids, lipids, and polysaccharides. Of these compounds, the polysaccharides have an effect on the physico-chemical properties of the wine, as well as in the sensory properties [4]. Some of the main effects of AOL on red wines include, oxygen consumption by the lees [5], the transfer of volatile compounds that provide complexity and persistence [6], an increase in wine density as a result of the release of high molecular weight polysaccharides from the cell walls [7], and the wine oxidation protection

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