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Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
Ageing on Lees (AOL) is a technique to improve the aromatic and gustatory complexity of wine, mainly by improving its body and reducing its astringency. However, the autolytic process is slow, resulting in high production costs. This work evaluated the effect of adding sonicated lees and combining i...
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| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6385107/ https://ncbi.nlm.nih.gov/pubmed/30759718 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24030635 |
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