The Influence of Lees
Industry Seminar – Winemaking
Location: Hyatt Regency Bellevue
Aging wine on yeast lees can have a significant impact on aroma and mouthfeel properties. These effects may be a direct consequence of the release of cellular components from yeast during the self-digestion process known as autolysis but these changes can also arise from the oxygen-consuming capacity of the yeast lees. This session will cover these aspects of lees aging and also offer a practical guide to managing lees in the winery.
Chair:
Linda Bisson, University of California, Davis
Speakers:
| 1:30 pm – 1:50 pm | Oxygen Scavenging in Lees Jean-Michel Salmon, Institut National de Recherche Agronomique (INRA), France |
| 1:50 pm – 2:10 pm | Mannoprotein Release into Lees and Impact of Mannoproteins on Wine Alan Bakalinsky, Oregon State University, Corvallis |
| 2:10 pm – 2:30 pm | A Practical Guide to Managing Lees in the Cellar Nicolas Quille, Pacific Rim and Company, Oregon |
