Table 1
Characterization of two samples of white wine yeast lees: older fermented wine yeast lees from a six-month wood aging process (BE) and newly fermented yeast lees (LN). Characterization of the concanavalin-A nonretained (FNR) and retained (FR) fractions for molecular weight (MW), polysaccharides (polysac. %), proteins (%), and residual sugars (%).