THE INFLUENCE OF AGEING ON LEES ON THE QUALITY OF WHITE WINES FROM THE MURFATLAR VINEYARD
Ageing of wines on lees allows the release of different compounds such as mannoproteins and polysaccharides into wines during yeast autolysis. Yeasts can release polysaccharides, mainly mannoproteins, from the cell wall, not only during autolysis but also during alcoholic fermentation of the must. The polysaccharides released and more particularly the mannoproteins are wall constituents of yeast. We followed the effect of ageing on lees in 3 white wines from the Mulrfatlar vineyard, vintage 2020. We adopted 3 different maturation periods on yeasts: 10, 20 and 30 days. The results show that this technique offers great prospects for improving the quality of white wines.
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