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  • J Mekoue Nguela, Nathalie Sieczkowski, Stéphanie Roi, Aude Vernhet
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2015 (First Published: 21 January 2015)
  • 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 IYFContinue Reading
  • J Mekoue Nguela, Aude Vernhet, Nathalie Sieczkowski, Jean-Marc Brillouet
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2015 (First Published: 2 September 2015)
  • 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 anContinue Reading