Procedure for the corrective treatment of aging wines contaminated with lactic and acetic bacteria that have high volatile acidity

摘要

A method for the corrective treatment of aged wines contaminated with lactic and acetic acid bacteria presenting a high volatile acidity. The scientific field to which the invention corresponds is Food Technology, specifically the winemaking industry. The method consists of establishing a submerged culture of flor yeasts in the wine to be treated, with supply and regulation of an air flow by microaeration, and the addition of lysozyme once the exponential growth phase of the yeasts has commenced. The method allows biologically aged wines with a volatile acidity of up to 1.2 g/L to be treated, with growth of the flor yeasts in film-forming culture being inhibited or prevented. The sensory characteristics of the treated wines improve, and said wines can be reincorporated into the industrial system once the alcohol content thereof has been corrected to 15% v/v.