Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging: II. Analysis of Desorbed Polyphenol Compounds from Yeast Lees
Author:
Affiliation:
1. Unité Mixte de Recherches, Sciences pour l'Oenologie, INRA, 2, place Viala, F-34060 Montpellier Cedex 1, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf060037o
Reference28 articles.
1. Oxygen consumption by wine lees: impact on lees integrity during wine ageing
2. Maintenance and Protection of Yeast Morphology by Contact with Wine Polyphenols During Simulation of Wine Aging on Lees
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