The Combined Use of <i>Lachancea thermotolerans</i> and <i>Lactiplantibacillus plantarum</i> (former <i>Lactobacillus plantarum</i>) in Wine Technology

Most commercialized red wines are produced through alcoholic fermentation performed by yeasts of the <i>Saccharomyces</i> genus, and a second fermentation performed by lactic bacteria of the <i>Oenococus oeni</i> species once the first is completely finished. However, the classical process can suffe...

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Bibliografski detalji

Glavni autori:	Ángel Urbina, Fernando Calderón, Santiago Benito
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2021-06-01
Serija:	Foods
Teme:	<i>Lachancea thermotolerans</i> <i>Lactiplantibacillus plantarum</i> <i>Lactobacillus plantarum</i> <i>Saccharomyces</i> <i>Oenococus oeni</i> malic acid
Online pristup:	https://www.mdpi.com/2304-8158/10/6/1356
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