6533b872fe1ef96bd12d3721

RESEARCH PRODUCT

Ageing on lees ( sur lies ) and the use of speciality inactive yeasts during wine fermentation

C. Charpentier

subject

Fermentation in winemakingChemistryAutolysis (wine)embryonic structuresOrganolepticFood scienceLeeshealth care economics and organizationshumanitiesYeastWinemaking

description

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.

https://doi.org/10.1533/9781845699987.1.164