In-Depth Characterization of the Volatile Aroma Profile and Other Characteristics of White Wine Produced by Sequential Inoculation with a <i>Lachancea thermotolerans</i> Starter Yeast Strain

The yeast <i>Lachancea thermotolerans</i> has the ability to produce notable amounts of lactic acid and reduce alcoholic strength in fermentation, so it has a considerable potential for mitigating negative impacts of climate changes in winemaking. In this study, a treatment with <i>...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Fermentation
المؤلفون الرئيسيون: Doris Delač Salopek, Urska Vrhovsek, Silvia Carlin, Sanja Radeka, Igor Lukić
التنسيق: مقال
اللغة:الإنجليزية
منشور في: MDPI AG 2024-10-01
الموضوعات:
<i>Lachancea thermotolerans</i>
climate change
acidity
volatiles
phenols
proteins
الوصول للمادة أونلاين:https://www.mdpi.com/2311-5637/10/10/515

الانترنت

https://www.mdpi.com/2311-5637/10/10/515

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