Impact of <i>Lachancea thermotolerans</i> strain and lactic acid concentration on <i>Oenococcus oeni</i> and malolactic fermentation in wine

The yeast Lachancea thermotolerans can produce lactic acid during alcoholic fermentation (AF) and thereby acidify wines with insufficient acidity. However, little is known about the impact of L. thermotolerans on Oenococcus oeni, the primary lactic acid bacterium used in malolactic fermentation (MLF...

書誌詳細
出版年:	OENO One
主要な著者:	Emma C. Snyder, Vladimir Jiranek, Ana Hranilovic
フォーマット:	論文
言語:	英語
出版事項:	International Viticulture and Enology Society 2021-06-01
主題:	lactic acid wine acidification <i>Lachancea thermotolerans</i> <i>Oenococcus oeni</i> malolactic fermentation
オンライン･アクセス:	https://oeno-one.eu/article/view/4657

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