Sequential Membrane Filtration to Recover Polyphenols and Organic Acids from Red Wine Lees: The Antioxidant Properties of the Spray-Dried Concentrate
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DOI: 10.3390/membranes12040353
Abstract: The vinification process produces a considerable amount of waste. Wine lees are the second most generated byproduct, representing around 14% of total vinification wastes. They are a valuable source of natural antioxidants, mainly polyphenols, as… read more here.
Keywords: organic acids; process; antioxidant properties; wine lees ... See more keywords