Impact of Commercial Inactive Yeast Derivatives on Antiradical Properties, Volatile and Sensorial Profiles of Grašac Wines

Impact of Commercial Inactive Yeast Derivatives on Antiradical Properties, Volatile and Sensorial Profiles of Grašac Wines

This study shows the impact of three different commercial inactive yeast derivatives (IYDs) (Opti Less™, Noblesse™, Optimum White™, Lallemand, Canada and Oenolees MP™ Lafort, USA) during the 6-month aging period on the volatile profile, sensory attributes and antiradical activity, including polyphen...

Full description

Bibliographic Details
Main Authors: Sandra Stamenković Stojanović, Stojan Mančić, Dragan Cvetković, Marko Malićanin, Bojana Danilović, Ivana Karabegović
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Fermentation
Subjects:
non-<i>Saccharomyces yeasts</i>
sequential fermentation
wine aging
lees
inactive yeast derivatives
Online Access:https://www.mdpi.com/2311-5637/9/5/494

Internet

https://www.mdpi.com/2311-5637/9/5/494

Similar Items