TY  - JOUR 
AU  - Barrio Galán, Rubén del
AU  - Úbeda, Cristina
AU  - Gil, Mariona
AU  - Medel-Marabolí, Marcela
AU  - Sieczkowski, Nathalie
AU  - Peña-Neira, Álvaro
PY  - 2019
UR  - https://uvadoc.uva.es/handle/10324/65721
AB  - 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 e ect of the
post-fermentation application of di erent yeast derivative products on...
LA  - eng
PB  - MDPI
KW  - yeast derivatives; polysaccharides; red wine colour; phenolic compounds; volatile compounds; astringency
TI  - 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
DO  - 10.3390/molecules24081478
ER  -