Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines

Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines

Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the physical and chemical properties and astringen...

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Bibliographic Details
Main Authors: Rubén Del Barrio-Galán, Cristina Úbeda, Mariona Gil, Marcela Medel-Marabolí, Nathalie Sieczkowski, Álvaro Peña-Neira
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Molecules
Subjects:
yeast derivatives
polysaccharides
red wine colour
phenolic compounds
volatile compounds
astringency
Online Access:https://www.mdpi.com/1420-3049/24/8/1478

Internet

https://www.mdpi.com/1420-3049/24/8/1478

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