The effect of fine lees as a reducing agent in sur lie wines, aged with various sulphur dioxide concentrations

Nagy, B. and Soós, J. and Horvath, B. and Kállay, M. and Nyúl-Pühra, B. and Nyitrai-Sárdy, D. (2017) The effect of fine lees as a reducing agent in sur lie wines, aged with various sulphur dioxide concentrations. Acta Alimentaria, 46 (1). pp. 109-115. ISSN 0139-3006

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Abstract

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.

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