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

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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Bibliographic Details
Main Authors: Georgios Sgouros, Athanasios Mallouchos, Maria-Evangelia Filippousi, Georgios Banilas, Aspasia Nisiotou
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
biological acidification
wine fermentation
yeast starter cultures
<i>Lachancea thermotolerans</i>
wine chemical profile
volatiles
Online Access:https://www.mdpi.com/2304-8158/9/5/595

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https://www.mdpi.com/2304-8158/9/5/595

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