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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
(MDPI AG, 2019)
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 ...
Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains
Polysaccharides, mainly mannoproteins, play an important role on technological and sensory quality of wines. These compounds are released to the wine during alcoholic fermentation and, thereafter, during yeast autolysis ...