Enhancing the Analytical and Sensory Quality of Warm-Climate Tempranillo Wines Through Co-Inoculation with <i>Lachancea thermotolerans</i> and <i>Metschnikowia pulcherrima</i>

Using non-<i>Saccharomyces</i> yeasts is a promising way to modulate wine composition, particularly in warm regions where high sugar levels result in wines with high alcohol content and low acidity. This study examined the impact of various inoculation methods involving <i>Lachancea thermotolerans</...

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Hlavní autoři:	Fernando Sánchez-Suárez, Simone Nesi, Giovanni Caruso, Nieves López de Lerma, Rafael A. Peinado
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2026-04-01
Edice:	Foods
Témata:	non-<i>Saccharomyces</i> <i>Lachancea thermotolerans</i> <i>Metschnikowia pulcherrima</i> co-inoculation aroma compounds aromatic series
On-line přístup:	https://www.mdpi.com/2304-8158/15/7/1249
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