Screening of high-yield lactic acid Lachancea thermotolerans and their potential to increase acid in wine
In this study, the superior strains with high-producing lactic acid were screened by comparing the lactic acid-producing ability and tolerance. 16 strains of Lachancea thermotolerans co-fermented with Saccharomyces cerevisiae EC1118 according to ratio of 1∶1 to produce Chardonnay wine, as well as th...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Editorial Department of China Brewing
2024-06-01
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| Col·lecció: | Zhongguo niangzao |
| Matèries: | |
| Accés en línia: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-59.pdf |
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