Resumen
New method of aging on lees in red wines. The method consists in a new way of carrying out the aging on lees in red wines that have finished the alcoholic fermentation and that may have been clarified and filtered. Instead of breeding on fine lees, a process that also involves other cell residues, a yeast biomass generated (from a strain selected for its optimal autolysis characteristics) is used exogenously in a laboratory fermentor. The biomass thus obtained is subjected to several successive washing and centrifugation operations to eliminate any residual fermentation medium. Finally it is dehydrated by lyophilization and dosed on the wine. (Machine-translation by Google Translate, not legally binding)