Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas

Global warming is causing serious problems, especially, in warm regions, where musts with excess sugars and high pH produce wines with decreased freshness and unstable evolution. This study aimed to determine biocompatibility between yeast species, the capacity for microbiological acidification, and...

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Detalles Bibliográficos
Publicado en:Front Microbiol
Autores principales: Vaquero, Cristian, Loira, Iris, Heras, José María, Carrau, Francisco, González, Carmen, Morata, Antonio
Formato: Artigo
Lenguaje:Inglês
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC8117230/
https://ncbi.nlm.nih.gov/pubmed/33995319
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2021.656262
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