Role of lees in wine production: A review
JA Pérez-Serradilla, MDL De Castro - Food chemistry, 2008 - Elsevier
The sometimes contradictory role attributed by scientists to lees in wine production is
discussed in this review. Studies dealing with the importance of lees in the natural removal …
discussed in this review. Studies dealing with the importance of lees in the natural removal …
Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines
The visual properties of sparkling wine including foam and bubbles are an indicator of
sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS) …
sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS) …
Characterisation of lees and novel uses for yeast lees to create new wine styles.
Y Wang - 2014 - hekyll.services.adelaide.edu.au
When wine is aged on lees, the process of lees autolysis causes the release of a range of
constituents including mannoproteins, polysaccharides, amino acids and fatty acids that …
constituents including mannoproteins, polysaccharides, amino acids and fatty acids that …