The second part of the article series is about the study of the influence of
yeast and autolyzed yeast derivative on red wines’ qualitative and quantitative
characteristics. Wine samples in which the preparation process was explained
in the first part of the article were investigated. Wine coloring and phenolic
compounds were measured. Organoleptic properties of the wines are presented
as spider graphs with tasting notes.
No institution available
Agricultural
, 2025, Issue 1, pp. 1–10
ISSN Online: 0000-0000
DOI:
10.xxxx/example-doi