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The effect of different alternative techniques to the traditional aging on lees on the low molecular weight phenolic compounds of red wines was study as well as their evolution during the aging in oak wood barrels for six months. The study was carried out with Tempranillo red grapes from two consecutive vintages. The techniques assayed were the traditional aging on lees with or without the addition...
Alternative techniques to the ageing on lees are being looked for in order to guarantee the improvements provided by this technique but eliminating its disadvantages. The aim of this work was to study the effect of ageing on lees and other alternative techniques (addition of β-glucanase enzymes to the lees; use of different yeast commercial preparations with or without β-glucanase enzymes; use of...
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