Concepedia

Lees Contact Effects

Lees Contact Effects is a phenomenon in oenology referring to the chemical and physical interactions between wine and residual yeast cells during aging, distinguished by its influence on the sensory, aromatic, and colloidal stability of sparkling wines.

20

Publications

970

Citations

73

Authors

29

Institutions

Publications per year

2017–2026

3

Parents

Publications

20

<i>Saccharomyces</i><i>c</i><i>erevisiae</i>Mannoproteins That Protect Wine from Protein Haze:  Their Release during Fermentation and Lees Contact and a Proposal for Their Mechanism of Action

Isabelle V. S. Dupin, Brett M. McKinnon, Corey Ryan et al. · Journal of Agricultural and Food Chemistry · 2000 · 185 citations

, , +17

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

Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines

Juan María Alcaide‐Hidalgo, M. Victoria Moreno‐Arribas, Pedro J. Martín‐Álvarez et al. · Food Chemistry · 2006 · 75 citations

, , +17

Interactions Between Wine Lees and Polyphenols: Influence on Oxygen Consumption Capacity During Simulation of Wine Aging

Jean‐Michel Salmon, Caroline Fornairon-Bonnefond, J.P. Mazauric · Journal of Food Science · 2002 · 62 citations

, , +17

Oxygen consumption by wine lees: impact on lees integrity during wine ageing

Jean‐Michel Salmon, Caroline Fornairon-Bonnefond, Jean‐Paul Mazauric et al. · Food Chemistry · 2000 · 61 citations

, , +16

1–5 of 20

Authors

73

  1. JS
    Jean‐Michel Salmon

    Sciences pour L’Œnologie, France

    4 publications · 312 citations

    4

    h-index

  2. CF
    Caroline Fornairon-Bonnefond

    Sciences pour L’Œnologie, France

    2 publications · 123 citations

    2

    h-index

  3. JJ
    Joan J. Gallardo-Chacón

    Universitat de Barcelona, Spain

    2 publications · 66 citations

    2

    h-index

  4. SB
    Susana Buxaderas

    Universitat de Barcelona, Spain

    2 publications · 66 citations

    2

    h-index

  5. SV
    Stefania Vichi

    Universitat de Barcelona, Spain

    2 publications · 66 citations

    2

    h-index

1–5 of 73

Institutions

29

  1. Sciences pour L’Œnologie

    Montpellier, France

    4 h-index

    13 publications

    848 citations

  2. University of Padua

    Padua, Italy

    2 h-index

    3 publications

    112 citations

  3. Universitat de Barcelona

    Barcelona, Spain

    2 h-index

    8 publications

    264 citations

  4. Universidade Tiradentes

    Aracaju, Brazil

    1 h-index

    1 publications

    19 citations

  5. Institut National de la Recherche Agronomique

    Rabat, Morocco

    1 h-index

    4 publications

    80 citations

  6. Universitat Politècnica de Catalunya

    Barcelona, Spain

    1 h-index

    1 publications

    25 citations

  7. Instituto de Fermentaciones Industriales

    Madrid, Spain

    1 h-index

    4 publications

    300 citations

  8. Secretaria do Meio Ambiente

    São Paulo, Brazil

    1 h-index

    1 publications

    19 citations

1–8 of 29

Venues

  1. Journal of Agricultural and Food Chemistry

    4 publications · 429 citations

    4

    h-index

  2. Journal of Food Science

    JFS · 3 publications · 111 citations

    3

    h-index

  3. Food Chemistry

    3 publications · 162 citations

    3

    h-index

  4. Journal of Food Science and Technology

    3 publications · 61 citations

    3

    h-index

  5. European Food Research and Technology

    2 publications · 89 citations

    2

    h-index

1–5