Concepedia

Lees Aging

Lees Aging is a post-fermentation enological process in which sparkling wine undergoes maturation in contact with dead yeast cells (lees) to enhance complexity, texture, and aromatic development through autolysis.

81

Publications

3.6K

Citations

251

Authors

88

Institutions

Publications per year

2017–2026

21

Variants

Sur Lie AgingSur Lie Maturation

Parents

Children

Publications

81

Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging:  I. Analysis of Remnant Polyphenolic Compounds in the Resulting Wines

Jean‐Paul Mazauric, Jean‐Michel Salmon · Journal of Agricultural and Food Chemistry · 2005 · 169 citations

, , +16

An invertase fragment responsible for improving the protein stability of dry white wines

Virginie Moine-Ledoux, Denis Dubourdieu · Journal of the Science of Food and Agriculture · 1999 · 124 citations

, , +17

Accumulation of Vanillin during Barrel-Aging of White, Red, and Model Wines

Philip J. Spillman, Alan P. Pollnitz, Dimitra Liacopoulos et al. · Journal of Agricultural and Food Chemistry · 1997 · 122 citations

, , +17

Structural Modification of Wine Arabinogalactans during Aging on Lees

Thierry Doco, P. Vuchot, Véronique Cheynier et al. · American Journal of Enology and Viticulture · 2003 · 121 citations

, , +17

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

1–5 of 81

Authors

251

  1. AM
    António Morata

    Universidad Politécnica de Madrid, Spain

    8 publications · 488 citations

    8

    h-index

  2. SP
    Silvia Pérez‐Magariño

    Instituto Tecnológico Agrario de Castilla y León, Spain

    7 publications · 283 citations

    7

    h-index

  3. SB
    Susana Buxaderas

    Universitat de Barcelona, Spain

    7 publications · 350 citations

    7

    h-index

  4. JS
    Jean‐Michel Salmon

    Sciences pour L’Œnologie, France

    7 publications · 479 citations

    7

    h-index

  5. IL
    Iris Loira

    Universidad Politécnica de Madrid, Spain

    6 publications · 300 citations

    6

    h-index

1–5 of 251

Institutions

88

  1. Universidad Politécnica de Madrid

    Madrid, Spain

    9 h-index

    41 publications

    2.5K citations

  2. Sciences pour L’Œnologie

    Montpellier, France

    9 h-index

    25 publications

    1.4K citations

  3. Instituto Tecnológico Agrario de Castilla y León

    León, Spain

    7 h-index

    19 publications

    781 citations

  4. Instituto de Fermentaciones Industriales

    Madrid, Spain

    6 h-index

    23 publications

    1.1K citations

  5. Universitat de Barcelona

    Barcelona, Spain

    6 h-index

    22 publications

    1.1K citations

  6. Gobierno de La Rioja

    Logroño, Spain

    4 h-index

    13 publications

    468 citations

  7. Université de Bourgogne

    Dijon, France

    4 h-index

    9 publications

    239 citations

  8. Universitat Rovira i Virgili

    Tarragona, Spain

    4 h-index

    14 publications

    278 citations

1–8 of 88

Venues

  1. Food Chemistry

    19 publications · 975 citations

    17

    h-index

  2. Journal of Agricultural and Food Chemistry

    15 publications · 895 citations

    15

    h-index

  3. American Journal of Enology and Viticulture

    AJEV · 5 publications · 248 citations

    5

    h-index

  4. LWT

    5 publications · 222 citations

    5

    h-index

  5. Journal of Food Science

    JFS · 4 publications · 130 citations

    4

    h-index

1–5