Molecular Characterization and Enological Potential of A High Lactic Acid-Producing <i>Lachancea thermotolerans</i> Vineyard Strain

Lactic acid production is an important feature of the yeast <i>Lachancea thermotolerans</i> that has gained increasing interest in winemaking. In particular, in light of climate change, the biological acidification and ethanol reduction by the use of selected yeast strains may counteract...

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書誌詳細

出版年:	Foods
主要な著者:	Georgios Sgouros, Athanasios Mallouchos, Maria-Evangelia Filippousi, Georgios Banilas, Aspasia Nisiotou
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2020-05-01
主題:	biological acidification wine fermentation yeast starter cultures <i>Lachancea thermotolerans</i> wine chemical profile volatiles
オンライン･アクセス:	https://www.mdpi.com/2304-8158/9/5/595