Scientific and technological research on the use of wine lees
Scientific and technological research on the use of wine lees
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Publisher
London: BioMed Central
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Language
English
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Publisher
London: BioMed Central
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BackgroundWine lees are defined as the residue formed at the bottom of the container during the wine fermentation stage. It consists of a solid phase composed of yeasts and bacteria responsible for vinification. In general, wine lees, despite being a material rich in polyphenols, are underused or discarded. In this context, the aim of this review i...
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Scientific and technological research on the use of wine lees
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TN_cdi_doaj_primary_oai_doaj_org_article_2939e44d790d4fffbec6888bb6edaacd
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_2939e44d790d4fffbec6888bb6edaacd
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ISSN
2661-8974
E-ISSN
2661-8974
DOI
10.1186/s43014-023-00137-0
