Wine lees from the 1st and 2nd rackings: valuable by-products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03665-1.pdf
Reference33 articles.
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3. Barcia MT, Pertuzatti PB, Gómez-Alonso S, Godoy HT, Hermosín-Gutiérrez I (2014) Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena. Food Chem 159:95–105. https://doi.org/10.1016/j.foodchem.2014.02.163
4. Beres C et al (2017) Towards integral utilization of grape pomace from winemaking process: a review. Waste Manag 68:581–594. https://doi.org/10.1016/j.wasman.2017.07.017
5. Bimpilas A, Tsimogiannis D, Balta-Brouma K, Lymperopoulou T, Oreopoulou V (2015) Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage. Food Chem 178:164–171. https://doi.org/10.1016/j.foodchem.2015.01.090
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