A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

The study explores diverse strains of Lachancea thermotolerans in single-inoculum wine fermentation conditions using synthetic grape must. It aims to analyze the role of the species without external influences like other microorganisms or natural grape must variability. Commercial strains and select...

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Bibliographic Details
Main Authors: Javier Vicente, Luka Vladic, Eva Navascués, Silvia Brezina, Antonio Santos, Fernando Calderón, Wendu Tesfaye, Domingo Marquina, Doris Rauhut, Santiago Benito
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Lachancea thermotolerans
l-lactic acid
Organic acids
Aroma compounds
Wine
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524001019

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