This chapter focuses on the scientific and technological aspects connected with aging on lees (AOL) of white wines. AOL technology in still wines is discussed considering its management in wood barrels and stainless steel tanks, while for sparkling wines the effects of lees are examined depending on the refermentation method. Yeast autolysis and the modifications of wine lees during aging are reviewed, considering autolysis induction mechanisms and the microbiological aspects connected with yeast autolytic capacity. The composition of wine lees is treated considering the main compounds released or developed during AOL and analyzing the most important compositional and sensory modifications induced on wine. Major chemical and microbiological problems connected with AOL are also disclosed, as well as the role of certain traditional and emerging technologies used for accelerating AOL.
Chapter 20 - Aging on lees
Piergiorgio Comuzzo
Primo
;Lucilla IacuminSecondo
;Sabrina VoceUltimo
2022-01-01
Abstract
This chapter focuses on the scientific and technological aspects connected with aging on lees (AOL) of white wines. AOL technology in still wines is discussed considering its management in wood barrels and stainless steel tanks, while for sparkling wines the effects of lees are examined depending on the refermentation method. Yeast autolysis and the modifications of wine lees during aging are reviewed, considering autolysis induction mechanisms and the microbiological aspects connected with yeast autolytic capacity. The composition of wine lees is treated considering the main compounds released or developed during AOL and analyzing the most important compositional and sensory modifications induced on wine. Major chemical and microbiological problems connected with AOL are also disclosed, as well as the role of certain traditional and emerging technologies used for accelerating AOL.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
