IWRDB

Effect of Winery Yeast Lees on Touriga Nacional Red Wine Color and Tannin Evolution / (Record no. 3237)

000 -LEADER
fixed length control field 02763nma a2200289 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 2013 eng
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN 0002-9254
040 ## - CATALOGING SOURCE
Transcribing agency Sonoma County Wine Library
041 ## -
-- eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Ana Rodrigues.
245 10 - TITLE STATEMENT
Title Effect of Winery Yeast Lees on Touriga Nacional Red Wine Color and Tannin Evolution /
Statement of responsibility, etc by Ana Rodrigues; Jorge Manuel Ricardo-Da-Silva; Carlos Lucas; Olga Laureano.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc American Society for Enology and Viticulture,
Date of publication, distribution, etc 2013.
300 ## - PHYSICAL DESCRIPTION
Type Journal article
490 0# - JOURNAL TITLE
Title of the journal American Journal of Enology and Viticulture
520 ## - ABSTRACT
Abstract Red wine aging on lees is a winemaking practice used to achieve more rounded and less astringent wines. In two different trials, external yeast lees were added to a red wine and their effects on wine color and tannin evolution during aging were studied. Results indicated that the addition of yeast lees did not affect color stabilization during the studied period. Color compounds and condensed tannins were rapidly adsorbed to the yeast lees at the beginning of the experiment. There was a retarding effect on proanthocyanidin polymerization reaction by the addition of yeast lees, leading to the maintenance of low and medium molecular weight tannins in solution. Two different interactions were observed: first, proanthocyanidin adsorption by the yeast lees, primarily ones with the highest polymerization degree, and second, the retarding of proanthocyanidin polymerization, likely by the mannoproteins released by yeast lees. The age of the yeast lees was a factor in mannoprotein release and its effect in wine.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Jorge Manuel Ricardo-Da-Silva.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Carlos Lucas.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Olga Laureano.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Full Professor of Enology, Technical University of Lisbon, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, Sector de Enologia, 1349-017 Lisboa, Portugal and.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Winemaker, Dão Sul – Sociedade Vitivinícola, S.A., Quinta das Sarzedas, 3430-909 Carregal do Sal, Portugal.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Ph.D. Student in a company-based program, Technical University of Lisbon, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, Sector de Enologia, 1349-017 Lisboa, Portugal and.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Full Investigator and Professor of Enology, Technical University of Lisbon, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, Sector de Enologia, 1349-017 Lisboa, Portugal and.
773 0# - SOURCE JOURNAL
Journal title American Journal of Enology and Viticulture.
Related parts (Vol.) 64. (No.) 1. 2013. (Pages.) 98-109.
Page numbers 98-109
Volume number 64
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://ajevonline.org/content/64/1/98.abstract
991 ## - OAI IDENTIFIER
OAI set code AJEV
OAI set name American Journal of Enology and Viticulture
100 0# - MAIN ENTRY--PERSONAL NAME
-- 12076
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12077
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12078
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12079
710 2# - ADDED ENTRY-CORPORATE NAME
-- 12080
710 2# - ADDED ENTRY-CORPORATE NAME
-- 12081
710 2# - ADDED ENTRY-CORPORATE NAME
-- 12082
710 2# - ADDED ENTRY-CORPORATE NAME
-- 12083
856 42 - ELECTRONIC LOCATION & ACCESS
-- Link to original article.

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