Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478

Rubén Del Barrio-Galán; Cristina Úbeda; Mariona Gil; Marcela Medel-Marabolí; Nathalie Sieczkowski; Álvaro Peña-Neira

doi:10.3390/molecules24132385

The authors wish to make the following corrections to this paper [1]:

We would like to change the affiliation of one of the authors, Dr. Mariona Gil, from:

Mariona Gil ^1,4

¹ Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, P.O. Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile

⁴ Instituto de Ciencias Químicas Aplicadas, Inorganic Chemistry and Molecular Materials Center, Universidad Autónoma de Chile, el Llano Subercaseaux 2801, San Miguel, Santiago, Chile

to the correct version, as follows:

Mariona Gil ⁴

⁴ Instituto de Ciencias Químicas Aplicadas, Inorganic Chemistry and Molecular Material Center, Facultad de Ingeniería, Universidad Autónoma de Chile,. Av. El Llano Subercaseaux 2801. San Miguel, Santiago, Chile

The authors would like to apologize for any inconvenience caused to the readers by these changes.

Reference

Del Barrio-Galán, R.; Úbeda, C.; Gil, M.; Medel-Marabolí, M.; Sieczkowski, N.; Peña-Neira, A. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478. [Google Scholar] [CrossRef] [PubMed]

© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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