J Mekoue Nguela
Highly Influential Citations2
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Inactivated yeast fractions (IYFs) can be used in enology to improve the stability and mouthfeel of red wines. However, information concerning the mechanisms involved and the impact of the IYF… Continue Reading
At present, there is a great interest in enology for yeast derived products to replace aging on lees in winemaking or as an alternative for wine fining. These are yeast protein extracts (YPE), cell… Continue Reading
Interactions between grape tannins/red wine polyphenols and yeast cells/cell walls was previously studied within the framework of red wine aging and the use of yeast-derived products as an… Continue Reading
In red winemaking, polyphenols from grape berry pericarp and seed are extracted during fermentation and their interactions with yeast have been widely demonstrated. However, information concerning… Continue Reading