HIGHLIGHTS
- who: Zhijing Ye and colleagues from the School of Viticulture and Wine, Eastern Institute of Technology, Te Puu0304kenga, Trading as EIT, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln , have published the research work: Characterization of Bioactive Compounds in Lees from New Zealand Wines with Different Vinification Backgrounds, in the Journal: Antioxidants 2022, 2335 of /2022/
- what: This study examined the phenolics characteristics of lees from various sources, utilizing a range of the winemaking techniques of two grape varieties to improve the understanding of this material and to devise useful strategies to add . . .
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