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Characterization of Bioactive Compounds in Lees from New Zealand Wines with Different Vinification Backgrounds

Wine lees are one of the main by-products produced during winemaking. Little is known about the effect of the vinification technique on the phenolic compounds and the biological activity of wine lees extracts. Wine lees collected at varying vinification sources of two grape varieties, Riesling (RL)...

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Detalles Bibliográficos
Autores principales:	Ye, Zhijing, Qin, Yunxuan, Harrison, Roland, Hider, Richard, Bekhit, Alaa El-Din A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9774686/ https://www.ncbi.nlm.nih.gov/pubmed/36552542 http://dx.doi.org/10.3390/antiox11122335

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