Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines
To improve the quality of fermented drinks, or more specifically, wine, some strains of yeast have been isolated, tested and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and are able to ferment in quite undesirable conditions...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-07-01
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| Series: | Fermentation |
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| Online Access: | http://www.mdpi.com/2311-5637/4/3/56 |