View More View Less
  • a Szent István University, H-1118 Budapest, Villányi út 29—43, Hungary
  • b Nyakas Pince H-2073 Tök, Központi major, Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

During the ageing in barrels, the contact with the fine lees triggers several processes in wine. Lees has a reductive effect by absorbing dissolved oxygen and reducing the amount, which will remain in the wine. At present, minimizing the addition of sulphur dioxide is the trend in all viticultural areas. In this study, the effect of various sulphur dioxide levels was monitored in presence of the lees to determine which dose is appropriate to provide the protection of susceptible white wine against oxidation.

Without SO2 protection, the rH and redox potential changed slightly, so the level of dissolved oxygen seemed to be controlled during the ageing period by the lees, though the antioxidant effect of lees in itself was not appropriate to protect the polyphenol content from chemical oxidation, which led to considerable browning. With the addition of a lower amount of SO2 — 40 mg l2, the lees is already able to protect the white wine samples in all aspects.

  • Charpentier, C. (2010): Ageing on lees (sur lie) and the use of speciality inactive yeasts during wine fermentation. -in: Reynolds, A.G. (Ed.) Managing wine quality. Vol. 2. Oenology and wine quality. Woodhead Publishing, Cambridge, UK, pp. 164169.

    • Search Google Scholar
    • Export Citation
  • Fia, G., Zanoni, B. & Gori, C. (2016): A new technique for exploitation of wine lees. Agric. Agric. Sci. Proc.,, 8, 748754.

  • Flanzy, M., Aubert, S. & Marinos, M. (1969): New technique for determination of leucoanthocyanic tannins. Ann. Technol. Agric.,, 1, 327328.

    • Search Google Scholar
    • Export Citation
  • Fornairon-Bonnefond, C. & Salmon, J.M. (2003): Impact of oxygen consumption by yeast lees on the autolysis phenomenon during simulation of wine aging on lees. J. Agr. Food Chem.,, 51, 25842590.

    • Search Google Scholar
    • Export Citation
  • Fornairon-Bonnefond, C., Aguera, E., Deytieux, C., Sablayrolles, J.M. & Salmon, J.M. (2003): Impact of oxygen addition during enological fermentation on sterol contents in yeast lees and their reactivity towards oxygen. J. Biosci. Bioeng.,, 95, 496503.

    • Search Google Scholar
    • Export Citation
  • Gallardo-Chacón, J J., Vichi, S., Urpí, P., López-Tamames, E. & Buxaderas, S. (2010): Antioxidant activity of lees cell surface during sparkling wine sur lie aging. Int. J. Food Microbiol.,, 143, 4853.

    • Search Google Scholar
    • Export Citation
  • Landrault, N., Poucheret, P., Ravel, P., Gasc, F., Cros, G. & Teissedre, P.L. (2001): Antioxidant capacities and phenolics levels of French wines from different varieties. J. Agr. Food Chem.,, 49, 33413348.

    • Search Google Scholar
    • Export Citation
  • Lavigne, V., Pons, A. & Duboudieu, D. (2007): Assay of glutathione in must and wines using capillary electrophoresis and laser-induced fluorescence detection. Changes in concentration in dry white wines during alcoholic fermentation and aging. J. Chromatogr. A,, 1139, 130135.

    • Search Google Scholar
    • Export Citation
  • Leskó, A., Kállay, M., Nyúl-Pühra, B. & Nyitrai-Sárdy, D. (2011): The change of polyphenolic composition and tyrosol content of the wine as an effect of sur lie method. Acta Alimentaria,, 40 (Suppl.), 7990.

    • Search Google Scholar
    • Export Citation
  • OIV (2016): International Organization of Vine and Wine: Methods of analysis. Aurand, J.M. (Ed.) Available at ( wines-and-musts-2-vol last accessed 25 March 2016).

    • Search Google Scholar
    • Export Citation
  • Pérez-Serradilla, J.A. & Luque De Castro, M.D. (2008): Role of lees in wine production: A review. Food Chem.,, 111, 447456.

  • Rebelein, H. (1965): Contribution to the determination of catechin content in wine (Beitrag zur Bestimmung des Catechingehaltes in Wein). Deut. Lebensm.-Rundsch.., 61, 182183.

    • Search Google Scholar
    • Export Citation
  • Salmon, J.M. (2006): Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: Practical implications. LWT –Food Sci. Technol.,, 39, 959965.

    • Search Google Scholar
    • Export Citation
  • Salmon, J.M., Fornairon-Bonnefond, C., Mazauric, J.P. & Moutounet, M. (2000): Oxygen consumption by wine lees: impact on lees integrity during wine ageing. Food Chem.,, 71, 519528.

    • Search Google Scholar
    • Export Citation


The author instruction is available in PDF.
Please, download the file from HERE.

  • Impact Factor (2019): 0.458
  • Scimago Journal Rank (2019): 0.212
  • SJR Hirsch-Index (2019): 27
  • SJR Quartile Score (2019): Q3 Food Science
  • Impact Factor (2018): 0.547
  • Scimago Journal Rank (2018): 0.24
  • SJR Hirsch-Index (2018): 25
  • SJR Quartile Score (2018): Q3 Food Science

Language: English
Founded in 1972
Publication: One volume of four issues annually
Publication Programme: 2019: Vol. 48
Indexing and Abstracting Services:

  • ASCA
  • Linguistics Abstracts
  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • The ISI Alerting Services


Subscribers can access the electronic version of every printed article.

Senior editors

Editor(s)-in-Chief: Salgó, András

Co-ordinating Editor(s) Tóth-Markus

Co-ordinating Editor(s) Marianna

Co-editor(s): A. Halász

       Editorial Board

L. Abrankó (Budapest), J. Baranyi (Norwich), I. Bata-Vidács (Budapest), J. Beczner (Budapest), Gy. Biró (Budapest), A. Blázovics (Budapest), F. Capozzi (Bologna), M. Carcea (Rome), Zs. Cserhalmi (Budapest), M. Dalla Rosa (Bologna), I. Dalmadi (Budapest), K. Demnerova (Prague), Muying Du (Chongqing), S. N. El (Izmir), S. B. Engelsen (Copenhagen), E. Gelencsér (Budapest), V. M. Gómez-López (Murcia), J. Hardi (Osijek), N. Ilić (Novi Sad), D. Knorr (Berlin), H. Köksel (Ankara), R. Lásztity (Budapest), K. Liburdi (Cork), M. Lindhauer (Detmold), M.-T. Liong (Penang), M. Manley (Stellenbosch), M. Mézes (Gödöllő), Á. Németh (Budapest), Q. D. Nguyen (Budapest), L. Nyström (Zürich), V. Piironen (Helsinki), A. Pino (Catania), M. Rychtera (Prague), K. Scherf (München), R. Schönlechner (Wien), A. Sharma (Mumbai), A. Szarka (Budapest), M. Szeitzné Szabó (Budapest), L. Varga (Mosonmagyaróvár), R. Venskutonis (Kaunas), B. Wróblewska (Olsztyn)


Acta Alimentaria
Central Food Research Institute
Herman Ottó út 15.
H-1022 Budapest, Hungary
Phone: (36 1) 356 4673 or 355 8244 ext. 179
Fax: (36 1) 356 4673