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...

Full description

Bibliographic Details

Published in:	Foods
Main Authors:	Ángel Urbina, Fernando Calderón, Santiago Benito
Format:	Article
Language:	English
Published:	MDPI AG 2021-06-01
Subjects:	<i>Lachancea thermotolerans</i> <i>Lactiplantibacillus plantarum</i> <i>Lactobacillus plantarum</i> <i>Saccharomyces</i> <i>Oenococus oeni</i> malic acid
Online Access:	https://www.mdpi.com/2304-8158/10/6/1356