Impact of Commercial Inactive Yeast Derivatives on Antiradical Properties, Volatile and Sensorial Profiles of Grašac Wines
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DOI: 10.3390/fermentation9050494
Abstract: This study shows the impact of three different commercial inactive yeast derivatives (IYDs) (Opti Less™, Noblesse™, Optimum White™, Lallemand, Canada and Oenolees MP™ Lafort, USA) during the 6-month aging period on the volatile profile, sensory… read more here.
Keywords: commercial inactive; yeast derivatives; gra wines; iyds ... See more keywords