6533b872fe1ef96bd12d3721
RESEARCH PRODUCT
Ageing on lees ( sur lies ) and the use of speciality inactive yeasts during wine fermentation
C. Charpentiersubject
Fermentation in winemakingChemistryAutolysis (wine)embryonic structuresOrganolepticFood scienceLeeshealth care economics and organizationshumanitiesYeastWinemakingdescription
Abstract: The chapter begins by describing the lees and autolysis phenomena: mechanism and released products. It then reviews the influence of ageing ‘ sur lies ’ on the organoleptic and hygienic properties and the stability of white, red and sparkling wines. The chapter includes a description of different yeast preparations mimicking the lees and their use in winemaking.
year | journal | country | edition | language |
---|---|---|---|---|
2010-01-01 |