Table 1.

Chemical composition (%*) of yellow wine lees and yeast culture.

Item	Starch	Crude protein	Ether extract	Crude fibre	Peptide	Reducing sugar
Yellow wine lees	32.2 ± 0.5	36.1 ± 0.8	7.3 ± 0.3	4.8 ± 0.2	3.9 ± 0.2	3.0 ± 0.1
Yeast culture	7.5 ± 0.2	48.0 ± 1.0	9.8 ± 0.4	4.6 ± 0.3	7.2 ± 0.4	10.9 ± 0.3

*The average value of three samples with standard deviation.