The Combined Use of <i>Lachancea thermotolerans</i> and <i>Lactiplantibacillus plantarum</i> (former <i>Lactobacillus plantarum</i>) in Wine Technology
Most commercialized red wines are produced through alcoholic fermentation performed by yeasts of the <i>Saccharomyces</i> genus, and a second fermentation performed by lactic bacteria of the <i>Oenococus oeni</i> species once the first is completely finished. However, the cla...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/6/1356 |