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

Ye, Zhijing; Qin, Yunxuan; Harrison, Roland; Hider, Richard; Bekhit, Alaa El-Din A

Ye, Zhijing; Qin, Yunxuan; Harrison, Roland; Hider, Richard; Bekhit, Alaa El-Din A.

Afiliação

Ye Z; School of Viticulture and Wine, Eastern Institute of Technology, Te Pukenga, Trading as EIT, Napier 4112, New Zealand.
Qin Y; School of Viticulture and Wine, Eastern Institute of Technology, Te Pukenga, Trading as EIT, Napier 4112, New Zealand.
Harrison R; Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
Hider R; Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
Bekhit AEA; Department of Food Science, The University of Otago, Dunedin 9054, New Zealand.

Antioxidants (Basel) ; 11(12)2022 Nov 25.

Article em En | MEDLINE | ID: mdl-36552542

Palavras-chave

antimicrobial activity; antioxidant; phenolic compounds; vinification; wine lees

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Antioxidants (Basel) Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Nova Zelândia País de publicação: Suíça

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