Molecular Characterization and Enological Potential of A High Lactic Acid-Producing <i>Lachancea thermotolerans</i> Vineyard Strain

Lactic acid production is an important feature of the yeast <i>Lachancea thermotolerans</i> that has gained increasing interest in winemaking. In particular, in light of climate change, the biological acidification and ethanol reduction by the use of selected yeast strains may counteract the effect...

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Autori principali:	Georgios Sgouros, Athanasios Mallouchos, Maria-Evangelia Filippousi, Georgios Banilas, Aspasia Nisiotou
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2020-05-01
Serie:	Foods
Soggetti:	biological acidification wine fermentation yeast starter cultures <i>Lachancea thermotolerans</i> wine chemical profile volatiles
Accesso online:	https://www.mdpi.com/2304-8158/9/5/595
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