Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines

Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees

“…It is worthy noting that no release from lees of these acids, such as octanoic, hexanoic and decanoic acids, was observed, contrarily to what reported by literature (Bautista et al, 2007;Bueno, Peinado, & Medina, 2006). This could be ascribed to the different processing condition used by the above cited authors.…”

“…No statistically difference was observed between RLW and LW. The highest concentration of esters in the wine fermented/ aged in barrique on lees is likely connected to the different fermentation conditions, producing higher amounts of precursors (Bautista et al, 2007), as it seems to regard compounds not lees affected. On the other hand, no increase in concentration of fatty acids ethyl esters, formed by reaction of fatty acids with ethanol, has been observed, in accordance with results reported for fatty acids, but decrease of some of them, likely due to adsorbment on lees.…”

“…This could be ascribed to the different processing condition used by the above cited authors. In fact, Bautista et al (2007) studied the ageing on lees in stainless steel, Bueno et al (2006) studied the ageing on lees in glass bottles. As regard to results obtained in this work, a possible interpretation is that the higher oxygen availability in barrique brings about a higher production of sterols by yeast, known to be promoted by oxygen, which in turn strongly affects the cell wall permeability, likely slowing down the release of wall fatty acids.…”

“…Recently, Chassagne, Guilloux-Benatier, Alexandre, and Voilley (2005) showed that lees are effective in removing 4-ethylphenol and 4-ethylguaiacol, which can cause organoleptic defects when present at high concentrations. Bautista, Fernàndez, and Falquè (2007) studied the effect of the contact with fermentation-lees or commercial-less on volatile composition of white wine stored in stainless steel, showing that the content of several components is higher than in no-lees aged wine. The use of a short contact time during ageing on lees of the neuter Airen wine was investigated by Bueno et al (2006) and found to be effective for improving the aroma.…”

Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains

“…They can improve the tartaric [2] and protein stability [3,4], reduce wine astringency and bitterness [5][6][7][8], enhance the mouthfeel [5,7,9] and improve the aromatic complexity and persistence [9][10][11]. In addition, they can adsorb phenolic compounds [12,13], preventing the oxidation and, therefore, the formation of browning compounds of white wines [5,14,15].…”