Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels |
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Authors: | Rubé n Del Barrio-Galá n,Silvia Pé rez-Magariñ oMiriam Ortega-Heras |
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Affiliation: | Estación Enológica, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, C/Santísimo Cristo, 16, 47490 Rueda (Valladolid), Spain |
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Abstract: | The effect of different alternative techniques to the traditional aging on lees on the low molecular weight phenolic compounds of red wines was study as well as their evolution during the aging in oak wood barrels for six months. The study was carried out with Tempranillo red grapes from two consecutive vintages. The techniques assayed were the traditional aging on lees with or without the addition of exogenous β-glucanase enzymes, the use of yeast derivative preparations also with or without the addition of exogenous β-glucanase enzymes, the micro-oxygenation applied together with the aging on lees, and the use of non-toasted oak wood chips. |
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Keywords: | Aging on lees Yeast derivative Oak chips Glucanase enzymes Red wine Phenolic compounds |
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