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Impact of Thermally Inactivated Non-<i>Saccharomyces</i> Yeast Derivatives on White Wine

While a recent characterization of non-<i>Saccharomyces</i> thermally inactivated yeasts (TIYs) in a wine-like solution highlighted the release of oenologically relevant compounds and different oxygen consumption rates and antioxidant activity, here the impact of TIYs derived from <i>Saccharomycodes...

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Autori principali: Valentina Civa, Francesco Maioli, Valentina Canuti, Bianca Maria Pietrini, Matteo Bosaro, Ilaria Mannazzu, Paola Domizio
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2024-08-01
Serie:Foods
Soggetti:
wine
mannoprotein
polysaccharides
yeast derivatives
colloidal stability
non-<i>Saccharomyces</i>
Accesso online:https://www.mdpi.com/2304-8158/13/16/2640
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