Dynamic of <i>Lachancea thermotolerans</i> Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics

<i>Lachancea thermotolerans</i> is a non-<i>Saccharomyces</i> yeast appreciated for its potential of acidification due to the production of lactic acid; however, this species also synthetizes other metabolites that modulate organoleptic wine properties. The aim of this study was to evaluate the stra...

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Detalhes bibliográficos

Principais autores:	Pilar Blanco, Eva Rabuñal, Noemi Neira, David Castrillo
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2020-06-01
coleção:	Beverages
Assuntos:	non-<i>Saccharomyces</i> <i>Lachancea thermotolerans</i> <i>Saccharomyces cerevisiae</i> monoculture fermentation sequential fermentation wine
Acesso em linha:	https://www.mdpi.com/2306-5710/6/2/36
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