The effect of yeast autolysis on the composition of wine
The experiment aims to monitor the amino acid content, total polyphenolic components, and antioxidant activity values of wines that have matured on yeast and non-yeast sludge. The grape varieties used in the experiment, which lasted 300 days, were (Vitis vinifera L.) Chardonnay, Riesling rhinestone...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2024-02-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1945 |