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Wine lees from the 1st and 2nd rackings: valuable by-products

Alexandre Giacobbo1,2, Bruna Bernar Dias3, Bruna Onorevoli3

  • 11Programa de Pós-Graduação em Engenharia de Minas, Metalúrgica e de Materiais, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.

Journal of Food Science and Technology
|April 9, 2019
PubMed

Keywords:
AnthocyaninFirst rackingPhenolic compoundsPolyphenolsSecond rackingWine lees

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