Red and white wine lees as a novel source of emulsifiers and foaming agents
Alberto De Iseppi, Matteo Marangon, Giovanna Lomolino, Antonella Crapisi, Andrea Curioni
Topics & Concepts
LeesWinemakingWineOenologyFood scienceYeastFermentationWhite WinePolyphenolChemistryBiochemistryAntioxidantViticultureFermentation and Sensory AnalysisProteins in Food SystemsFungal and yeast genetics research