Using <5 kDa peptide fraction from grape seed by-product as colour stabiliser for red wines in warm climates

LWT 2026 Open access

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Authors: Ana Belén Mora-Garrido, M. Luisa Escudero-Gilete, María Lourdes González-Miret, Francisco José Heredia, María Jesús Cejudo‐Bastante
DOI: 10.1016/j.lwt.2026.119409
Cited by: 1
References: 64

Abstract

The valorisation of industrial by-products is crucial for mitigating climate change and promoting the circular economy. This study evaluated the impact of adding a

Fields of Study & Subjects

Fermentation and Sensory Analysis Horticultural and Viticultural Research Biochemical Analysis and Sensing Techniques

Publication details

Journal / source
LWT
Publisher
Elsevier BV
Volume
249
Pages
119409–119409
Publication date
21 April 2026
Language
EN