RT conference output
T1 Elaboración de vinos de crianza biológica de grado alcohólico reducido en el sur de España. Resultados actuales y perspectivas de futuro
T2 Production of low alcohol wines with biological ageing in the south of Spain. Current results and future perspectives
A1 Lasanta Melero, Cristina
A1 Moreno, Juan
A1 Muñoz-Castells, Raquel
A1 Arnedo, Rafael
A1 Medina, Paola
A1 Villa, Miguel
A1 Gómez, Juan
A2 Ingeniería Química y Tecnología de Alimentos
AB Biological ageing wines from the south of Spain, produced into three Origin Denominations (JerezXères-Sherry; Manzanilla de Sanlúcar, Montilla- Moriles and Condado de Huelva) are high-quality productsrecognized throughout the world. These wines, called Finos and/or Manzanillas, are usually fortified up to 15%-16% v/v alcohol to carry out the aging under the characteristic “flor velum”. The wine consumption model ischanging and consumers are looking for products with a high sensory quality but with a moderate alcohol content.In this sense, it is very interesting for the sector to elaborate biological ageing wines with the same quality butwith low alcohol levels (13,5-14,5% v/v). In the present work, the results of conducting biological ageing, bothstatic and dynamic, with lower than usual alcoholic degrees (13.5-14.5% v/v) are shown, in three wineries of theSherry area, and working on two different scales. In addition, some tastings have been carried out with consumersto preliminarily assess the possible acceptance of these wines in the market. The first results indicate that it isfeasible to work at an alcoholic degree somewhat lower than usual without affecting the normal activity of theflor yeasts or the quality of these wines.
SN 2117-4458
YR 2023
FD 2023
LK http://hdl.handle.net/10498/32688
UL http://hdl.handle.net/10498/32688
LA spa
DS Repositorio Institucional de la Universidad de Cádiz
RD 06-nov-2026