2021
DOI: 10.1016/j.foodchem.2020.128238
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Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time

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Cited by 11 publications
(17 citation statements)
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“…These data indicate that after 5 years of bottle ageing the sparkling wines began to be affected by excessive ageing. These results closely match those of our previous study in which we compared changes in oxygen consumption by lees for the same set of sparkling wines to the theoretical oxygen permeability of the crown cap (Pons‐Mercadé et al 2021). According to this previous work, after 4 years of ageing, the oxygen consumed by the lees is no longer sufficient to compensate for oxygen intake through the crown cap, such that the sparkling wine becomes susceptible to oxidation.…”
Section: Resultssupporting
confidence: 89%
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“…These data indicate that after 5 years of bottle ageing the sparkling wines began to be affected by excessive ageing. These results closely match those of our previous study in which we compared changes in oxygen consumption by lees for the same set of sparkling wines to the theoretical oxygen permeability of the crown cap (Pons‐Mercadé et al 2021). According to this previous work, after 4 years of ageing, the oxygen consumed by the lees is no longer sufficient to compensate for oxygen intake through the crown cap, such that the sparkling wine becomes susceptible to oxidation.…”
Section: Resultssupporting
confidence: 89%
“…Several studies have, therefore, sought to establish the optimal duration of bottle ageing to enhance product quality. Most studies of sparkling wine autolysis have involved relatively short ageing times (Moreno‐Arribas et al 1996, 1998, Riu‐Aumatell et al 2006, Vanrell et al 2007, Cilindre et al 2010, Vichi et al 2010, Martínez‐Lapuente et al 2013, 2015, 2017, Esteruelas et al 2015) and, to our knowledge, only a few have comprised longer periods of ageing (Loyaux et al 1981, Leroy et al 1990, Charpentier et al 2005, Pons‐Mercadé et al 2021). In this study, we analysed changes in the colour, polysaccharides, proteins, foaming properties and sensory quality of AOC Cava sparkling wines with ageing times ranging from 1 to 9 years, which we believe to be the longest duration of bottle age studied in relation to AOC Cava sparkling wines.…”
Section: Introductionmentioning
confidence: 94%
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“…Lees has also been reported to consume oxygen, slowing down the oxidation of the wine (Salmon et al, 2000;Pons-Mercadé et al, 2020). The mechanism by which this occurs is not known.…”
Section: Introductionmentioning
confidence: 99%
“…Furthermore, the interaction between the cell surface of the yeast lees during autolysis has been investigated, to understand its antioxidant action, since this could protect the sparkling wine against oxidation by consuming small amounts of oxygen during autolysis (Gallardo-Chacón et al 2010 ). However, it was shown that the antioxidant capacity of the yeast lees decreased with an autolysis time greater than 36 months (Pons-Mercadé et al 2021 ). Hence, the authors showed that the duration of this step was a determinant factor in the maintenance of the sparkling wine bioactive quality.…”
Section: Introductionmentioning
confidence: 99%