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Oxygen Consumption by Postfermentation Wine Yeast Lees: Factors Affecting Its Rate and Extent under Oenological Conditions
Postfermentation wine yeast lees show antioxidant properties based on their ability to consume dissolved oxygen. The oxygen consumption capacity of suspended yeast lees obtained after fermentations with six commercial active dry yeast strains was investigated in model, white and red wines using fluo...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Food Technol Biotechnol |
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| Κύριοι συγγραφείς: | , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
University of Zagreb Faculty of Food Technology and Biotechnology
2016
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5253980/ https://ncbi.nlm.nih.gov/pubmed/28115896 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.54.04.16.4651 |
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