Pilot-Scale Vinification of Cabernet Sauvignon Using Combined <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> to Achieve Wine Acidification

Insufficient acidity in grape berries from warm climate regions has been exacerbated due to global warming, thereby becoming a major concern for winemaking. The wine lactic acid bacterium <i>Lactiplantibacillus plantarum</i> has potential to ameliorate wine acidity by producing lactic acid from hexo...

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Автори:	Jiao Jiang, Wenjing Zhang, Yitian Wu, Xuerong Shi, Xiaobing Yang, Yuyang Song, Yi Qin, Dongqing Ye, Yanlin Liu
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2022-08-01
Серія:	Foods
Предмети:	<i>Lactiplantibacillus plantarum</i> <i>Saccharomyces cerevisiae</i> wine acidity lactic acid volatile compounds sensory analysis
Онлайн доступ:	https://www.mdpi.com/2304-8158/11/16/2511
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