| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540051 | Food Chemistry | 2011 | 13 Pages |
Abstract
⺠All the techniques studied released total and neutral polysaccharides. ⺠The type and content of polysaccharides depended on the technique and the yeast derivative added. ⺠No clear effect was observed with the use of β-glucanase enzymes. ⺠The application of lees and micro-oxygenation enhances the formation of new pigments. ⺠From the sensorial point of view, some wines were better valued than the control wines.
Related Topics
Physical Sciences and Engineering
Chemistry
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Authors
Rubén Del Barrio-Galán, Silvia Pérez-Magariño, Miriam Ortega-Heras,