Scientific and technological research on the use of wine lees

Scientific and technological research on the use of wine lees

Abstract Background Wine 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 under...

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Bibliographic Details
Main Authors: Roberta Barreto de Andrade Bulos, Francine da Gama Paz, Ciro Gomes Machado, Pedro Paulo Lordelo Guimarães Tavares, Carolina Oliveira de Souza, Marcelo Andrés Umsza-Guez
Format: Article
Language:English
Published: BMC 2023-04-01
Series:Food Production, Processing and Nutrition
Subjects:
Grape
Lees
Winery by-product
Sustainability
Phenolics
Bioactive compounds
Online Access:https://doi.org/10.1186/s43014-023-00137-0

Internet

https://doi.org/10.1186/s43014-023-00137-0

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