Characterization of Bioactive Compounds in Lees from New Zealand Wines with Different Vinification Backgrounds

• Päätekijät: Zhijing Ye (Tekijä), Yunxuan Qin (Tekijä), Roland Harrison (Tekijä), Richard Hider (Tekijä), Alaa El-Din A. Bekhit (Tekijä)
• Aineistotyyppi: Kirja
• Julkaistu: MDPI AG, 2022-11-01T00:00:00Z.
• Aiheet: article
• Linkit: Connect to this object online.

Wine lees are one of the main by-products produced during winemaking. Little is known about the effect of the vinification technique on the phenolic compounds and the biological activity of wine lees extracts. Wine lees collected at varying vinification sources of two grape varieties, Riesling (RL)...