A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

The study explores diverse strains of Lachancea thermotolerans in single-inoculum wine fermentation conditions using synthetic grape must. It aims to analyze the role of the species without external influences like other microorganisms or natural grape must variability. Commercial strains and select...

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Detalhes bibliográficos

Principais autores:	Javier Vicente, Luka Vladic, Eva Navascués, Silvia Brezina, Antonio Santos, Fernando Calderón, Wendu Tesfaye, Domingo Marquina, Doris Rauhut, Santiago Benito
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2024-03-01
coleção:	Food Chemistry: X
Assuntos:	Lachancea thermotolerans l-lactic acid Organic acids Aroma compounds Wine
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157524001019
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