Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine

Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment lees, prior addition wine, improve releasing their components into wine. This study carries out four month ageing wine by sonicated at different amplitude levels: 30%, 60% and 90% for 10 min. The ultrasound-treated improved with greater impact higher applied ultrasound. Sonicated an enlarged concentration neutral polysaccharides in reduced its astringency, which was evaluated chemically. Furthermore, this enhanced some volatile compounds mainly acetates, esters terpenes floral fruity aromatic notes. trend also found fused alcohols, contributing complexity wines, as well 2-phenylethanol, alcohol rose-like aroma, C6-alcohols green-herbaceous aroma. results indicate that ultrasonication is promising tool increase benefits