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Antioxidants, Volume 7, Issue 4 (April 2018)
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Cover Story (view full-size image) The phenolic content in wine lees is affected by the vinification techniques used in the winemaking [...] Read more. The phenolic content in wine lees is affected by the vinification techniques used in the winemaking process. Red wine lees is rich in phenolics with high antioxidant activities, and can potentially be a readily available source of bioactives, unlike grape seed and skin, which require several processing steps before extraction. View the paper here.