Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines

Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the physical and chemical properties and astringen...

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Detalles Bibliográficos
Autores principales: Del Barrio-Galán, Rubén, Úbeda, Cristina, Gil, Mariona, Medel-Marabolí, Marcela, Sieczkowski, Nathalie, Peña-Neira, Álvaro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6515365/
https://www.ncbi.nlm.nih.gov/pubmed/30991698
http://dx.doi.org/10.3390/molecules24081478

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6515365/
https://www.ncbi.nlm.nih.gov/pubmed/30991698
http://dx.doi.org/10.3390/molecules24081478

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