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Food Science and Technology International
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Influence of the Presence of the Lees during Oak Ageing on Colour and Phenolic Compounds Composition of Red Wine

M. Rodríguez

J. Lezáun

Bodegas SeÒorÌo de SarrÌa S.A. Avda. de PÌo XII, 31 Bajo, 31008 Pamplona, Navarra, Spain

R. Canals

M. C. Llaudy

J. M. Canals

Departament de BioquÌmica i Biotecnologia, Facultat d'Enologia de Tarragona (CeRTA), Universitat Rovira i Virgili. RamÛn y Cajal 70, 43005 Tarragona, Spain

F. Zamora

Departament de BioquÌmica i Biotecnologia, Facultat d'Enologia de Tarragona (CeRTA), Universitat Rovira i Virgili. RamÛn y Cajal 70, 43005 Tarragona, Spainfzm{at}astor.urv.es

Oak ageing of red wine in the presence of lees is currently a procedure that is being introduced in most wineries. This work analysed the influence of this technique on colour and phenolic compounds of two red wines, one with a low ageing potential (low anthocyanin and proanthocyanidin concentration) and the other one with a high ageing potential (high anthocyanin and proanthocyanidin concentration). Wines, after six months of ageing in new American oak barrels, were analysed and tasted by expert panellists. In general terms, ageing in the presence of lees presented the disadvantage of producing wines with a slightly less intense colour and with lower proanthocyanidin concentration. However, the advantages were that wines presented a colour slightly less evolved towards yellowish nuances, a non-negligible diminution of their astringency and an increase in the mouthfeel perception.

Key Words: red wine • ageing • lees • colour • phenolic compounds • astringency

Food Science and Technology International, Vol. 11, No. 4, 289-295 (2005)
DOI: 10.1177/1082013205056597
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