New trends on yeast autolysis and wine ageing on lees: a bibliographic review
In enology, lees are mainly used in the traditional practice of « sur lies » wine ageing, which consists of carrying on the contact between wine and lees (yeasts and vegetal residues) during ageing. Lees come either from first or second fermentation, and could be used for white or red wines elaborat...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2001-06-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/990 |