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Effect of Winery Yeast Lees on Touriga Nacional Red Wine Color and Tannin Evolution /

by Ana Rodrigues; Jorge Manuel Ricardo-Da-Silva; Carlos Lucas; Olga Laureano; Full Professor of Enology, Technical University of Lisbon, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, Sector de Enologia, 1349-017 Lisboa, Portugal and; Winemaker, Dão Sul – Sociedade Vitivinícola, S.A., Quinta das Sarzedas, 3430-909 Carregal do Sal, Portugal; 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; 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.
Material type: materialTypeLabelComputer fileSeries: American Journal of Enology and Viticulture.Publisher: American Society for Enology and Viticulture, 2013Description: Journal article.ISSN: 0002-9254.Online resources: Link to original article. In: American Journal of Enology and Viticulture (Vol.) 64. (No.) 1. 2013. (Pages.) 98-109.Summary: 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.
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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.

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