The effects of grape polysaccharides extracted from grape by-products on the chemical composition and sensory characteristics of white wines

HIGHLIGHTS

• who: Silvia Pérez-Magariño and collaborators from the Laboratorio de Enología, Instituto Tecnológico Agrario de Castilla y León, CtraBurgos Km, Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y el Vino (Universidad de La have published the research: The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines, in the Journal: Molecules 2022, 4815 of /2022/
• what: The aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines . . .
  

   

  

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