Lachancea thermotolerans Applications in Wine Technology
Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found in grapes but also in other habitats as soil, insects and plants, extensively distributed around the world. In a 3-day culture, it shows spherical to ellipsoidal morphology appearing in single, paired cells or...
Main Authors: | Antonio Morata, Iris Loira, Wendu Tesfaye, María Antonia Bañuelos, Carmen González, José Antonio Suárez Lepe |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2018-07-01
|
Series: | Fermentation |
Subjects: | |
Online Access: | http://www.mdpi.com/2311-5637/4/3/53 |
Similar Items
-
Dynamic of <i>Lachancea thermotolerans</i> Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics
by: Pilar Blanco, et al.
Published: (2020-06-01) -
RNA-seq based transcriptional analysis of Saccharomyces cerevisiae and Lachancea thermotolerans in mixed-culture fermentations under anaerobic conditions
by: Kirti Shekhawat, et al.
Published: (2019-02-01) -
Industrial Performance of Several <i>Lachancea thermotolerans</i> Strains for pH Control in White Wines from Warm Areas
by: Cristian Vaquero, et al.
Published: (2020-06-01) -
Impact of <i>Lachancea thermotolerans</i> strain and lactic acid concentration on <i>Oenococcus oeni</i> and malolactic fermentation in wine
by: Emma C. Snyder, et al.
Published: (2021-06-01) -
Molecular Characterization and Enological Potential of A High Lactic Acid-Producing <i>Lachancea thermotolerans</i> Vineyard Strain
by: Georgios Sgouros, et al.
Published: (2020-05-01)