Pilot-Scale Vinification of Cabernet Sauvignon Using Combined <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> to Achieve Wine Acidification

Pilot-Scale Vinification of Cabernet Sauvignon Using Combined <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> to Achieve Wine Acidification

Insufficient acidity in grape berries from warm climate regions has been exacerbated due to global warming, thereby becoming a major concern for winemaking. The wine lactic acid bacterium <i>Lactiplantibacillus plantarum</i> has potential to ameliorate wine acidity by producing lactic ac...

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Bibliographic Details
Main Authors: Jiao Jiang, Wenjing Zhang, Yitian Wu, Xuerong Shi, Xiaobing Yang, Yuyang Song, Yi Qin, Dongqing Ye, Yanlin Liu
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
<i>Lactiplantibacillus plantarum</i>
<i>Saccharomyces cerevisiae</i>
wine acidity
lactic acid
volatile compounds
sensory analysis
Online Access:https://www.mdpi.com/2304-8158/11/16/2511

Internet

https://www.mdpi.com/2304-8158/11/16/2511

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