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

dc.creatorBarrio-Galán R.D.
dc.creatorÚbeda C.
dc.creatorGil M.
dc.creatorMedel-Marabolí M.
dc.creatorSieczkowski N.
dc.creatorPeña-Neira Á.
dc.date.accessioned2020-09-02T22:13:01Z
dc.date.accessioned2022-11-08T20:23:36Z
dc.date.available2020-09-02T22:13:01Z
dc.date.available2022-11-08T20:23:36Z
dc.date.created2020-09-02T22:13:01Z
dc.date.issued2019
dc.identifier24, 8, -
dc.identifier14203049
dc.identifierhttps://hdl.handle.net/20.500.12728/3701
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5144907
dc.languageen
dc.publisherMDPI AG
dc.subjectAstringency
dc.subjectPhenolic compounds
dc.subjectPolysaccharides
dc.subjectRed wine colour
dc.subjectVolatile compounds
dc.subjectYeast derivatives
dc.subjectphenol derivative
dc.subjectpolysaccharide
dc.subjectvolatile organic compound
dc.subjectanalysis
dc.subjectgrowth, development and aging
dc.subjectSaccharomyces cerevisiae
dc.subjectwine
dc.subjectPhenols
dc.subjectPolysaccharides
dc.subjectSaccharomyces cerevisiae
dc.subjectVolatile Organic Compounds
dc.subjectWine
dc.titleEvaluation 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
dc.typeArticle


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