A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties
Alberto De Iseppi, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino, Andrea Curioni, Benoit Divol
Topics & Concepts
LeesWineWinemakingWhite WineFood scienceSonicationOenologyChemistryYeastWine colorPulp and paper industryChromatographyBiochemistryViticultureEngineeringFermentation and Sensory AnalysisBotanical Research and ApplicationsProteins in Food Systems