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 …

Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines

B Kemp, B Condé, S Jégou, K Howell… - Critical reviews in …, 2019 - Taylor & Francis
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) …

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 …