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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Autore principale:	CAI Fei, NURIZATI MULATIBEK, ZHU Ruiqing, LIU Meiling, LI Ting, LIU Junwen
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Editorial Department of China Brewing 2024-06-01
Serie:	Zhongguo niangzao
Soggetti:	lachancea thermotolerans|screening|lactic acid|tolerance|wine|physicochemical index|volatile aroma substances
Accesso online:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-59.pdf
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