Concepedia

Maturation On Lees

Maturation On Lees is a viticultural method involving the aging of wine in contact with dead yeast cells (lees) post-fermentation to enhance complexity, texture, and aromatic profile through gradual autolysis and integration of cellular byproducts.

6

Publications

184

Citations

20

Authors

8

Institutions

Publications per year

2017–2026

3

Variants

Sur Lie

Parents

Publications

6

Pulsed electric fields accelerate release of mannoproteins from Saccharomyces cerevisiae during aging on the lees of Chardonnay wine

Juan Manuel Martínez, Carlota Delso, Marcos Maza et al. · Food Research International · 2018 · 49 citations

, , +15

Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques

L. Liu, Iris Loira, António Morata et al. · European Food Research and Technology · 2015 · 45 citations

, , +16

Influence of Lees Contact on Evolution of Amines in Chardonnay Wine

Ana González‐Marco, Carmen Ancín‐Azpilicueta · Journal of Food Science · 2006 · 29 citations

, , +17

Effect of pulsed electric fields on mannoproteins release from Saccharomyces cerevisiae during the aging on lees of Caladoc red wine

Marcos Maza, Carlota Delso, Ignacio Álvarez et al. · LWT · 2019 · 29 citations

, , +17

Observations on the oxygen consumption during maturation of wines on lees

Caroline Fornairon-Bonnefond, Jean‐Paul Mazauric, Jean‐Michel Salmon et al. · OENO One · 1999 · 17 citations · Full text

, , +17

1–5 of 6

Authors

20

  1. JR
    Javier Raso

    Universidad de Zaragoza, Spain

    2 publications · 78 citations

    2

    h-index

  2. JM
    Juan Manuel Martínez

    Universidad de Zaragoza, Spain

    2 publications · 78 citations

    2

    h-index

  3. CD
    Carlota Delso

    Universidad de Zaragoza, Spain

    2 publications · 78 citations

    2

    h-index

  4. MM
    Marcos Maza

    Centro de Investigación y Tecnología Agroalimentaria de Aragón, Spain

    2 publications · 78 citations

    2

    h-index

  5. IÃ
    Ignacio Álvarez

    Universidad de Zaragoza, Spain

    2 publications · 78 citations

    2

    h-index

1–5 of 20

Institutions

8

  1. Centro de Investigación y Tecnología Agroalimentaria de Aragón

    Zaragoza, Spain

    2 h-index

    10 publications

    390 citations

  2. Universidad Nacional de Cuyo

    Mendoza, Argentina

    2 h-index

    2 publications

    78 citations

  3. Universidad de Zaragoza

    Zaragoza, Spain

    2 h-index

    10 publications

    390 citations

  4. Universidad Politécnica de Madrid

    Madrid, Spain

    1 h-index

    5 publications

    225 citations

  5. Universidad de Huelva

    Huelva, Spain

    1 h-index

    3 publications

    45 citations

  6. Universidad Pública de Navarra (UPNA)

    Pamplona, Spain

    1 h-index

    2 publications

    58 citations

  7. Hochschule Geisenheim University

    Geisenheim, Germany

    1 h-index

    1 publications

    45 citations

  8. Universidad de Sevilla

    Seville, Spain

    1 h-index

    1 publications

    15 citations

1–8 of 8

Venues

  1. Innovative Food Science & Emerging Technologies

    IFSET · 1 publications · 15 citations

    1

    h-index

  2. European Food Research and Technology

    1 publications · 45 citations

    1

    h-index

  3. Food Research International

    1 publications · 49 citations

    1

    h-index

  4. OENO One

    1 publications · 17 citations

    1

    h-index

  5. Journal of Food Science

    JFS · 1 publications · 29 citations

    1

    h-index

1–5