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...

Ausführliche Beschreibung

Bibliografische Detailangaben

1. Verfasser:	CAI Fei, NURIZATI MULATIBEK, ZHU Ruiqing, LIU Meiling, LI Ting, LIU Junwen
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Editorial Department of China Brewing 2024-06-01
Schriftenreihe:	Zhongguo niangzao
Schlagworte:	lachancea thermotolerans|screening|lactic acid|tolerance|wine|physicochemical index|volatile aroma substances
Online-Zugang:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-59.pdf
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!