Concepedia

Lees Ageing

Lees Ageing is a winemaking technique in oenology whereby the maturation of wine is enhanced through extended contact with dead yeast cells (lees), distinguished from other ageing methods by its contribution to mouthfeel, aroma complexity, and autolytic character development.

48

Publications

2.1K

Citations

178

Authors

67

Institutions

Publications per year

2017–2026

16

Variants

Sur Lie Ageing

Parents

Publications

48

Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees

Montserrat Riu-Aumatell, J. Bosch-Fusté, Elvira López‐Tamames et al. · Food Chemistry · 2005 · 114 citations

, , +14

New genera of yeasts for over-lees aging of red wine

F. Palomero, António Morata, Santiago Benito et al. · Food Chemistry · 2008 · 106 citations

, , +16

Phenolic compounds in red wine subjected to industrial malolactic fermentation and ageing on lees

Teresa Hernández, Isabel Estrella, Davinia Carlavilla et al. · Analytica Chimica Acta · 2005 · 98 citations

, , +14

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

Maria Teresa Liberatore, Sandra Pati, Matteo Alessandro Del Nobile et al. · Food Research International · 2010 · 84 citations

, , +14

Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content

F. Palomero, António Morata, Santiago Benito · Food Chemistry · 2007 · 82 citations

, , +17

1–5 of 48

Authors

178

  1. AM
    António Morata

    Universidad Politécnica de Madrid, Spain

    8 publications · 488 citations

    8

    h-index

  2. JA
    José Antonio Suárez-Lepe

    Universidad Politécnica de Madrid, Spain

    6 publications · 370 citations

    6

    h-index

  3. IL
    Iris Loira

    Universidad Politécnica de Madrid, Spain

    6 publications · 300 citations

    6

    h-index

  4. SB
    Susana Buxaderas

    Universitat de Barcelona, Spain

    6 publications · 309 citations

    6

    h-index

  5. SP
    Silvia Pérez‐Magariño

    Instituto Tecnológico Agrario de Castilla y León, Spain

    5 publications · 187 citations

    5

    h-index

1–5 of 178

Institutions

67

  1. Universidad Politécnica de Madrid

    Madrid, Spain

    8 h-index

    38 publications

    2.3K citations

  2. Universitat de Barcelona

    Barcelona, Spain

    5 h-index

    18 publications

    938 citations

  3. Instituto Tecnológico Agrario de Castilla y León

    León, Spain

    5 h-index

    13 publications

    513 citations

  4. Sciences pour L’Œnologie

    Montpellier, France

    4 h-index

    12 publications

    520 citations

  5. Université de Bourgogne

    Dijon, France

    3 h-index

    4 publications

    109 citations

  6. Universitat Politècnica de Catalunya

    Barcelona, Spain

    3 h-index

    3 publications

    115 citations

  7. University of Foggia

    Foggia, Italy

    3 h-index

    11 publications

    418 citations

  8. Instituto de Fermentaciones Industriales

    Madrid, Spain

    3 h-index

    12 publications

    922 citations

1–8 of 67

Venues

  1. Food Chemistry

    14 publications · 840 citations

    14

    h-index

  2. Food Research International

    4 publications · 190 citations

    4

    h-index

  3. Journal of Agricultural and Food Chemistry

    3 publications · 141 citations

    3

    h-index

  4. European Food Research and Technology

    3 publications · 112 citations

    3

    h-index

  5. LWT

    2 publications · 118 citations

    2

    h-index

1–5