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Valorization of the solid fraction of wine lees through optimized accelerated autolysis: Effect of temperature, pH and solid concentration on free-amino acid concentration

Evangelos Kokkinomagoulos, Asterios Stamkopoulos, Alexandra-Maria Michaelidou, Athanasia M. Goula, Panagiotis Kandylis

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Key concepts: Lees, Autolysis (biology), Wine, Fraction (chemistry), Chemistry, Food science, Chromatography, Organic chemistry

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Valorization of the solid fraction of wine lees through optimized accelerated autolysis: Effect of temperature, pH and solid concentration on free-amino acid concentration — Research Paper | ScholarLens