ES2311372B2 - NEW AGING METHOD ON LIAS IN RED WINES. - Google Patents
NEW AGING METHOD ON LIAS IN RED WINES. Download PDFInfo
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- ES2311372B2 ES2311372B2 ES200602423A ES200602423A ES2311372B2 ES 2311372 B2 ES2311372 B2 ES 2311372B2 ES 200602423 A ES200602423 A ES 200602423A ES 200602423 A ES200602423 A ES 200602423A ES 2311372 B2 ES2311372 B2 ES 2311372B2
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- 238000000034 method Methods 0.000 claims abstract description 29
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 25
- 235000014101 wine Nutrition 0.000 claims abstract description 25
- 230000032683 aging Effects 0.000 claims abstract description 19
- 239000002028 Biomass Substances 0.000 claims abstract description 15
- 235000020095 red wine Nutrition 0.000 claims abstract description 12
- 208000035404 Autolysis Diseases 0.000 claims abstract description 7
- 206010057248 Cell death Diseases 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 7
- 230000028043 self proteolysis Effects 0.000 claims abstract description 7
- 238000004108 freeze drying Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 150000004676 glycans Chemical class 0.000 claims description 7
- 229920001282 polysaccharide Polymers 0.000 claims description 7
- 239000005017 polysaccharide Substances 0.000 claims description 7
- 102100024023 Histone PARylation factor 1 Human genes 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 230000002431 foraging effect Effects 0.000 claims description 4
- 108010005335 mannoproteins Proteins 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 8
- 230000004151 fermentation Effects 0.000 abstract description 8
- 230000001476 alcoholic effect Effects 0.000 abstract description 3
- 238000009395 breeding Methods 0.000 abstract description 3
- 230000001488 breeding effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000011161 development Methods 0.000 description 6
- 230000018109 developmental process Effects 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 4
- 230000002906 microbiologic effect Effects 0.000 description 4
- 239000000758 substrate Substances 0.000 description 4
- 210000005253 yeast cell Anatomy 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000004075 alteration Effects 0.000 description 3
- 230000000384 rearing effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 208000005156 Dehydration Diseases 0.000 description 2
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000004069 differentiation Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000011514 vinification Methods 0.000 description 2
- 241000722885 Brettanomyces Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000001086 cytosolic effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 230000002934 lysing effect Effects 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000001936 parietal effect Effects 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 150000003463 sulfur Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 239000003039 volatile agent Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Physiology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Nuevo método de crianza sobre lías en vinos tintos.New method of aging on lees in wines reds
El método consiste en una nueva forma de realizar la crianza sobre lías en vinos tintos que han terminado la fermentación alcohólica y que pueden haber sido clarificados y filtrados. En vez de criar sobre lías finas, proceso que conlleva además de restos celulares otras sustancias, se utiliza una biomasa de levadura generada (a partir de una cepa seleccionada por sus características óptimas de autolisis) de forma exógena en un fermentador de laboratorio. La biomasa así obtenida se somete a varias operaciones sucesivas de lavado y centrifugación para eliminar cualquier residuo de medio fermentativo. Finalmente se deshidrata por liofilización y se dosifica sobre el vino.The method consists of a new way of aging on lees in red wines that have finished the alcoholic fermentation and that may have been clarified and filtered. Instead of breeding on fine lees, a process that involves In addition to cell debris other substances, a biomass is used of yeast generated (from a strain selected by its optimal autolysis characteristics) exogenously in a laboratory fermenter. The biomass thus obtained is subjected to several successive washing and centrifuging operations to remove any residue from fermentation medium. Finally I know dehydrates by lyophilization and is dosed on the wine.
Description
Nuevo método de crianza sobre lías en vinos tintos.New method of aging on lees in wines reds
Enología: Vinificación en Tinto.Oenology: Winemaking in Red.
La crianza sobre lías consiste en envejecer los vinos en contacto con restos celulares de levaduras que han realizado la fermentación con el fin de mejorar el aroma, el color y la estructura de vinos tintos. En general se ha descrito una mejora del color en cuanto a estabilidad de antocianos monómeros en vinos tintos en crianza sobre lías probablemente debido al efecto reductor de estas, a su capacidad para actuar como soporte de antocianos y a su papel en la estabilidad coloidal. La estabilización coloidal que producen en el vino fragmentos de polisacáridos y manoproteínas (procedentes de restos celulares) de peso molecular medio permite que se puedan evitar precipitaciones tartáricas en vinos tintos en crianza sobre lías. Además, estos polisacáridos de elevado peso molecular proporcionan en boca sensaciones táctiles que confieren mayor densidad y estructura lo que en vinos tintos se aprecia positivamente. Por otra parte la liberación de sustancias volátiles o precursores aromáticos a partir de las células de levaduras que se están lisando mejora el perfil aromático de los vinos. Todos estos factores redundan en que la crianza sobre lías en vinos tintos es una técnica que permite la obtención de productos de alta gama y diferenciación, lo que supone ventajas competitivas para los vinos así elaborados.Aging on lees consists in aging wines in contact with yeast cell debris that have carried out the fermentation in order to improve the aroma, the color and the structure of red wines. In general, a color improvement in terms of stability of monomeric anthocyanins in red aging wines on lees probably due to the effect reducer of these, to its ability to act as a support for anthocyanins and their role in colloidal stability. The colloidal stabilization produced in the wine fragments of polysaccharides and mannoproteins (from cell debris) of average molecular weight allows precipitation to be avoided tartaric in red wines in aging on lees. In addition, these High molecular weight polysaccharides provided in the mouth tactile sensations that confer greater density and structure what that in red wines is positively appreciated. On the other hand the release of volatile substances or aromatic precursors to starting from the yeast cells that are lysing improves the aromatic profile of the wines. All these factors result in that aging on lees in red wines is a technique that allows obtaining high-end products and differentiation, which means Competitive advantages for wines made in this way.
El principal inconveniente del concepto clásico de crianza sobre lías es que se trata de una técnica enológica con importantes riesgos microbiológicos al aumentarse la carga de nitrógeno y otros nutrientes de los vinos que favorecen el desarrollo de microorganismos (bacterias/levaduras) que pueden producir alteraciones. Además es una técnica propensa al desarrollo de desviaciones sensoriales, particularmente olfativas, debidas al carácter reductor de las lías que da lugar a la formación de derivados del azufre como sulfhídrico y mercaptanos.The main drawback of the classic concept of aging on lees is that it is an oenological technique with significant microbiological risks as the burden of nitrogen and other nutrients from wines that favor development of microorganisms (bacteria / yeasts) that can produce alterations It is also a development prone technique of sensory deviations, particularly olfactory, due to reducing character of the lees that gives rise to the formation of sulfur derivatives such as hydrogen sulfide and mercaptans.
A pesar de que tradicionalmente se ha utilizado la crianza sobre lías en vinos blancos en la actualidad son muchos los enólogos y bodegas que experimentan con esta técnica en tintos por la calidad y diferenciación que se pueden alcanzar en los vinos así elaborados. Sin embargo, la crianza sobre lías es una técnica conflictiva, ya que supone aportar y mantener en contacto con el vino muchos restos celulares que pueden dar lugar a crecimientos microbianos indeseados y al desarrollo de defectos sensoriales olfativos.Although it has traditionally been used aging on lees in white wines today are many winemakers and wineries who experiment with this technique in reds for the quality and differentiation that can be achieved in the wines so elaborated. However, raising on lees is a technique conflictive, since it involves contributing and keeping in touch with the came many cell debris that can lead to growth unwanted microbial and the development of sensory defects olfactory
Otro problema que presentan los vinos tintos con respecto a los blancos de cara a la crianza sobre lías es que en general sus pH's son más elevados, lo que acentúa los posibles desarrollos bacterianos incontrolados. Además la fermentación en vinos tintos es simultánea a la maceración, lo que conlleva que en la crianza sobre lías convencional además del aporte de restos celulares de levaduras se incorporen restos de paredes celulares de la baya, y otras partículas de naturaleza coloidal. Estas, además de actuar de nutrientes y soporte microbiano, van a aportar al vino poblaciones considerables de bacterias que pueden ser responsables de importantes desviaciones organolépticas; esta técnica se denomina crianza sobre lías gruesas (Tabla 1).Another problem with red wines with with respect to the whites facing the raising on lees is that in In general, their pH's are higher, which accentuates the possible uncontrolled bacterial developments. In addition the fermentation in Red wines are simultaneous to maceration, which implies that in the raising on conventional lees in addition to the contribution of remains yeast cells incorporate cell wall debris from the berry, and other particles of colloidal nature. These, in addition to act of nutrients and microbial support, they will contribute to the wine considerable populations of bacteria that may be responsible of important organoleptic deviations; this technique is denominate aging on thick lees (Table 1).
Para reducir los inconvenientes de aplicar esta técnica en vinos tintos, una modificación ha sido la crianza sobre lías finas (Tabla 1) que fundamentalmente consiste en resuspender las lías tras la fermentación, dejar decantar parte de ellas, y otros coloides y partículas en suspensión, trasegando a continuación el vino a otro depósito o a barricas. De este modo se logra retirar una parte importante de los contaminantes que acompañan a las lías, y se puede desarrollar este tipo de crianza de una forma más limpia dificultando la formación de aromas de reducción.To reduce the inconvenience of applying this technique in red wines, a modification has been the aging on fine lees (Table 1) that basically consists in resuspending the lees after fermentation, let part of them decant, and other colloids and suspended particles, then drifting He came to another warehouse or barrels. In this way it is possible to withdraw an important part of the pollutants that accompany the lees, and this type of upbringing can be developed in a cleaner way hindering the formation of reduction aromas.
Otra técnica que persigue los mismos efectos de la crianza sobre lías es la utilización de productos de autolísis de levaduras comercializados por multinacionales de levaduras (ejemplo: OPTIRED®, Lallemand, Inc., Montreal, Canada) para adicionar directamente al vino y que aportan polisacáridos y/o manoproteínas de pesos moleculares variables.Another technique that pursues the same effects of parenting is the use of autolysis products of yeasts marketed by multinational yeasts (example: OPTIRED®, Lallemand, Inc., Montreal, Canada) to add directly to the wine and provide polysaccharides and / or Mannoproteins of variable molecular weights.
El principal problema de las diferentes técnicas de crianza sobre lías utilizadas en la actualidad es que se favorece la inestabilidad microbiológica del vino ya que lo que se deja en contacto con el vino es una población heterogénea de levaduras y bacterias en distintas condiciones de viabilidad, y otras sustancias y restos procedentes de la uva o precipitados durante la fermentación alcohólica. Esta heterogeneicidad dificulta que el proceso de crianza sobre lías se produzca en las condiciones de higiene necesarias para que se reduzcan al mínimo las desviaciones organolépticas en un proceso ya de por si proclive a ellas.The main problem of the different techniques of aging on lees used today is that it favors the microbiological instability of the wine since what is let in contact with wine is a heterogeneous population of yeasts and bacteria in different conditions of viability, and other substances and remains from grapes or precipitates during alcoholic fermentation. This heterogeneity hinders that the process of aging on lees occurs in the conditions of hygiene necessary to minimize the organoleptic deviations in a process already prone to they.
- 1.one.
- Posibilidad de utilización de una única levadura seleccionada (fundamentalmente por su rápida autolísis) con características adecuadas para crianza sobre lías de vinos tintos.Possibility of using a single selected yeast (mainly because of its rapid autolysis) with suitable characteristics for aging on wine lees reds
- 2.2.
- Menor riesgo de alteraciones microbiológicas (desarrollos bacterianos, Brettanomyces, etc.) durante la crianza sobre lías al utilizar un cultivo de una única levadura seleccionada.Lower risk of microbiological alterations (bacterial developments, Brettanomyces , etc.) during rearing on lees when using a culture of a single selected yeast.
- 3.3.
- Posibilidad de trabajar sobre vinos estabilizados (clarificados, filtrados, etc.) minimizando aún más los problemas de alteraciones microbiológicas.Possibility of working on wines stabilized (clarified, filtered, etc.) minimizing further the problems of microbiological alterations.
- 4.Four.
- Posibilidad de inocular una dosis concreta de levaduras seleccionadas.Possibility of inoculating a dose concrete of selected yeasts.
El método con el que trabaja nuestro grupo de investigación, es la utilización de levaduras seleccionadas especialmente, para realizar la crianza sobre lías de vinos tintos. La levadura se adiciona después de generar una biomasa de la misma como cultivo líquido en un fermentador.The method with which our group works research, is the use of selected yeasts especially, for aging on red wine lees. The yeast is added after generating a biomass of it as a liquid culture in a fermenter.
La dosis necesaria de levadura, para realizar la crianza sobre lías en este nuevo método se genera exógenamente al vino, en un fermentador, a partir de un cultivo puro de una cepa seleccionada de rápida autolísis. Es conveniente trabajar en el fermentador en dos etapas, una primera aeróbica con una relación N/C alta, para favorecer una rápida reproducción celular y un buen desarrollo de las levaduras. Una vez alcanzada la población deseada utilizar una segunda etapa fermentativa sin oxígeno y con una relación N/C baja, para que la biomasa de levaduras tenga una composición en constituyentes parietales y citosólicos similar a la de las levaduras tras la fermentación alcohólica.The necessary dose of yeast, to perform the rearing on lees in this new method is generated exogenously by wine, in a fermenter, from a pure culture of a strain Selected for fast autolysis. It is convenient to work in the two stage fermenter, a first aerobic with a relationship High N / C, to favor rapid cell reproduction and good Yeast development Once the desired population has been reached use a second fermentative stage without oxygen and with a low N / C ratio, so that the yeast biomass has a composition in parietal and cytosolic constituents similar to the of yeasts after alcoholic fermentation.
Como sustrato fermentativo se puede utilizar cualquier fuente económica de azúcares fermentescibles, como melazas o maltas y enriquecerlas en los micronutrientes y amonio necesarios. Este sustrato se emplea para multiplicar la levadura seleccionada que se vaya a utilizar por sus adecuadas condiciones autolíticas en condiciones isotermicas y en aerobiosis para incrementar notablemente la multiplicación celular. Una vez alcanzada la población deseada se reduce la aerobiosis para terminar en condiciones fermentativas. Cuando el sustrato esté nutricionalmente agotado la biomasa formada se recupera por centrifugación a velocidad de 5000 rpm o superior.As fermentation substrate can be used any economic source of fermentable sugars, such as molasses or malts and enrich them in micronutrients and ammonia necessary. This substrate is used to multiply the yeast selected to be used for its appropriate conditions autolytic under isothermal conditions and aerobiosis for notably increase cell multiplication. One time reached the desired population aerobiosis is reduced to finish in fermentative conditions. When the substrate is Nutritionally depleted biomass formed is recovered by centrifugation at a speed of 5000 rpm or higher.
Para evitar aportar restos del sustrato al vino a envejecer en crianza sobre lías se realiza un lavado de la biomasa celular con agua destilada estéril en proporción 1:10 (levadura:agua, v/v) y posterior recuperación de la biomasa por centrifugación a 5000 rpm o superior. Este proceso se repite dos veces a fin de eliminar cualquier resto. Finalmente se obtiene una biomasa húmeda.To avoid contributing remains of the substrate to the wine to age in aging on lees a washing of the Cellular biomass with sterile distilled water in 1:10 ratio (yeast: water, v / v) and subsequent recovery of biomass by centrifugation at 5000 rpm or higher. This process is repeated two Sometimes in order to remove any rest. Finally you get a wet biomass
Las lías así recuperadas y húmedas se pueden utilizar directamente en el proceso de crianza, no obstante una etapa final de deshidratación, que a escala de laboratorio se realiza mediante congelación y liofilización, permite dosificar de forma más correcta la levadura a utilizar.Lees so recovered and wet can be use directly in the parenting process, however a final stage of dehydration, which on a laboratory scale is performs by freezing and lyophilization, allows dosing of most correct form the yeast to use.
En los ensayos realizados hasta la fecha hemos utilizado dosis de levadura seleccionada comprendidas entre 0,2 y 0,8 g/L de vino, dependiendo de la cantidad de polisacáridos y manoproteínas que deseemos aportar. Las dosis más elevadas producen un perfil organoléptico de crianza sobre lías más acentuado, pero deben ser más y mejor controladas por el mayor aporte de restos celulares de levaduras. Las dosis más bajas precisan crianzas más prolongadas para expresar este perfil, pero el proceso conlleva menos precauciones. Antes de la deshidratación el peso seco de las levaduras oscila en el rango del 20-23% del total.In the tests carried out to date we have used dose of selected yeast between 0.2 and 0.8 g / L of wine, depending on the amount of polysaccharides and Mannoproteins that we want to contribute. Higher doses produce a more pronounced organoleptic breeding profile on lees, but they must be more and better controlled by the greater contribution of remains yeast cell phones Lower doses require more aging prolonged to express this profile, but the process entails less precautions Before dehydration the dry weight of the yeasts ranges in the range of 20-23% of total.
La Tabla 2 resume algunas características de la nueva técnica propuesta.Table 2 summarizes some characteristics of the New proposed technique.
El seguimiento del proceso de autolísis se puede realizar evaluando mediante HPLC-IR la cantidad de polisacáridos liberados durante el tiempo de crianza sobre lías. Además son recomendables controles organolépticos por cata.The autolysis process can be monitored perform evaluating the amount of polysaccharides released during the aging time on lees. In addition, organoleptic controls are recommended by tasting.
En la vinificación de tintos de calidad, jóvenes y de crianza en barrica para:In the vinification of quality reds, young people and barrel aging for:
- --
- Optimizar el aporte sensorial gustativo al vino de la cepa de levadura seleccionada para la elaboración de vinos tintos por la bodega.Optimize taste sensory input to the wine of the yeast strain selected for the elaboration of Red wines by the cellar.
- --
- Mejorar el perfil organoléptico del vino por aumento de los volátiles procedentes de las levaduras durante la autolísis.Improve the organoleptic profile of wine by increase in volatiles from yeasts during Autolysis
- --
- Mejorar la estabilidad coloidal en general y de color en particular.Improve colloidal stability in general and color in particular.
Claims (3)
- --
- lavado de la biomasa con agua destilada estéril en proporción 1:10 (levadura:agua, v/v),washed of biomass with sterile distilled water in 1:10 ratio (yeast: water, v / v),
- --
- centrifugación de la biomasa a velocidad igual o superior a 5000 rpm,speed biomass centrifugation equal to or greater than 5000 rpm,
- --
- repetición de las etapas de lavado y centrifugación una o más veces, para la obtención de una biomasa húmedarepetition of the washing steps and centrifugation one or more times, to obtain a biomass wet
- --
- deshidratación la biomasa mediante la congelación y liofilización de la misma para facilitar su posterior dosificación en el vino.dehydration of biomass through freezing and lyophilization of it to facilitate its subsequent Dosage in the wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200602423A ES2311372B2 (en) | 2006-09-25 | 2006-09-25 | NEW AGING METHOD ON LIAS IN RED WINES. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200602423A ES2311372B2 (en) | 2006-09-25 | 2006-09-25 | NEW AGING METHOD ON LIAS IN RED WINES. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2311372A1 ES2311372A1 (en) | 2009-02-01 |
| ES2311372B2 true ES2311372B2 (en) | 2009-10-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200602423A Active ES2311372B2 (en) | 2006-09-25 | 2006-09-25 | NEW AGING METHOD ON LIAS IN RED WINES. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2311372B2 (en) |
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2006
- 2006-09-25 ES ES200602423A patent/ES2311372B2/en active Active
Non-Patent Citations (7)
| Title |
|---|
| BARCENILLA, J.M. et al. Note: Characterization of yeast strains on the basis of autolytic activity and volatile compounds. Food Science and Technology International. 04.2003. Vol. 9, N$^{o}$ 2, páginas 95-99. ISSN 1082-0132. * |
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