Revalorization of Cava (Spanish Sparkling Wine) Lees on Sourdough Fermentation
Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid and other inorganic compounds, with a potential for enhancing microbial growth. Lees are rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of di...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-03-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/3/133 |