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.

Molecules · 2019 · PMC6515365 · PMID 30991698

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a clear trendno p-value reported

In general, the addition of YDs did not produce a clear trend in the phenolic content of the wines studied, revealing two different effects: adsorption and/or protective of phenolic compounds.

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