Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging: I. Analysis of Remnant Polyphenolic Compounds in the Resulting Wines-Reference-Cited by-同舟云学术

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Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging: I. Analysis of Remnant Polyphenolic Compounds in the Resulting Wines

Published:2005-06-08 Issue:14 Volume:53 Page:5647-5653
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mazauric Jean-Paul¹,Salmon Jean-Michel¹

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/jf050308f

Reference41 articles.

1. Principles and Practices of Winemaking

2. Influence of Mannaproteins from Yeast on the Aroma Intensity of a Model Wine

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