Concepedia

Lees Aging Stability

Lees Aging Stability is a wine stabilization construct that denotes the resistance of sparkling wine to undesirable sensory and physicochemical changes during prolonged contact with yeast lees, distinguishing it from other stabilization mechanisms by its focus on autolytic byproduct integration and colloidal equilibrium maintenance.

33

Publications

1.5K

Citations

122

Authors

41

Institutions

Publications per year

2017–2026

9

Parents

Publications

33

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

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

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

Effect of Saccharomyces strains on the quality of red wines aged on lees

Iris Loira, Ricardo Vejarano, António Morata et al. · Food Chemistry · 2013 · 80 citations

, , +14

1–5 of 33

Authors

122

  1. AM
    António Morata

    Universidad Politécnica de Madrid, Spain

    6 publications · 429 citations

    6

    h-index

  2. MO
    Miriam Ortega-Herás

    Instituto Tecnológico Agrario de Castilla y León, Spain

    5 publications · 204 citations

    5

    h-index

  3. SP
    Silvia Pérez‐Magariño

    Instituto Tecnológico Agrario de Castilla y León, Spain

    5 publications · 204 citations

    5

    h-index

  4. JA
    José Antonio Suárez-Lepe

    Universidad Politécnica de Madrid, Spain

    5 publications · 347 citations

    5

    h-index

  5. IL
    Iris Loira

    Universidad Politécnica de Madrid, Spain

    4 publications · 241 citations

    4

    h-index

1–5 of 122

Institutions

41

  1. Universidad Politécnica de Madrid

    Madrid, Spain

    6 h-index

    29 publications

    2K citations

  2. Instituto Tecnológico Agrario de Castilla y León

    León, Spain

    5 h-index

    15 publications

    612 citations

  3. Instituto de Fermentaciones Industriales

    Madrid, Spain

    4 h-index

    16 publications

    786 citations

  4. Comité Champagne

    Épernay, France

    2 h-index

    8 publications

    166 citations

  5. University of Foggia

    Foggia, Italy

    2 h-index

    7 publications

    82 citations

  6. Universidad de Sevilla

    Seville, Spain

    2 h-index

    3 publications

    55 citations

  7. Universitat Rovira i Virgili

    Tarragona, Spain

    2 h-index

    7 publications

    122 citations

  8. Gobierno de La Rioja

    Logroño, Spain

    2 h-index

    6 publications

    258 citations

1–8 of 41

Venues

  1. Food Chemistry

    13 publications · 668 citations

    13

    h-index

  2. LWT

    4 publications · 163 citations

    4

    h-index

  3. European Food Research and Technology

    4 publications · 156 citations

    4

    h-index

  4. American Journal of Enology and Viticulture

    AJEV · 2 publications · 143 citations

    2

    h-index

  5. Analytica Chimica Acta

    2 publications · 111 citations

    2

    h-index

1–5