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Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production

Most red wines commercialized in the market use the malolactic fermentation process in order to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into l-lactic acid under controlled setups. However this process is not free from possible colla...

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Dettagli Bibliografici
Pubblicato in:Molecules
Autori principali: Benito, Ángel, Calderón, Fernando, Palomero, Felipe, Benito, Santiago
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2015
Soggetti:
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6272599/
https://ncbi.nlm.nih.gov/pubmed/26016543
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules20069510
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