Biological acidification of “<i>Vino Santo di Gambellara</i>” by mixed fermentation of <i>L. thermotolerans</i> and <i>S. cerevisiae</i>. Role of nitrogen in the evolution of fermentation and aroma profile
In this work, Lachancea thermotolerans was exploited as a biological acidifier of Vino Santo di Gambellara, a traditional Italian wine made from long-dried grapes. The drying of grapes before winemaking is a traditional technique widely applied in Italy in the production of sweet wines, but in rece...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2023-08-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/7376 |