Use of <i>Lachancea thermotolerans</i> for the Bioacidification of White Grape Musts: Assays from the Bench to the Cellar Scale

To date, there are no specific guidelines for the use of bioacidifying yeasts in winemaking. In this work, we aimed to characterize an oenological strain of <i>Lachancea thermotolerans</i> (Lt), a <i>non-Saccharomyces</i> lactic acid-producing yeast, and to test different sequential inoculation cond...

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Bibliografiske detaljer

Principais autores:	Federico Sizzano, Valentina Bianconi, Marie Blackford, Stefan Bieri, Frédéric Vuichard, Christine Monnard, Laurent Amiet, Jean-Laurent Spring, Eddy Dorsaz, Nadine Pfenninger-Bridy, Scott Simonin, Benoit Bach, Gilles Bourdin
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2024-09-01
Serier:	Fermentation
Fag:	<i>Lachancea thermotolerans</i> fermentation lactic acid
Online adgang:	https://www.mdpi.com/2311-5637/10/9/458
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