The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
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DOI: 10.3390/molecules27154815
Abstract: There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract… read more here.
Keywords: grape; white wines; effects grape; extracted grape ... See more keywords