Impact of <i>Lachancea thermotolerans</i> on Chemical Composition and Sensory Profiles of Viognier Wines

Impact of <i>Lachancea thermotolerans</i> on Chemical Composition and Sensory Profiles of Viognier Wines

Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast <i>Lachancea thermotolerans</i> can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid during alcoholic fermentation. This...

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Bibliographic Details
Main Authors: Ana Hranilovic, Warren Albertin, Dimitra L. Capone, Adelaide Gallo, Paul R. Grbin, Lukas Danner, Susan E. P. Bastian, Isabelle Masneuf-Pomarede, Joana Coulon, Marina Bely, Vladimir Jiranek
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Journal of Fungi
Subjects:
<i>Lachancea thermotolerans</i>
non-<i>Saccharomyces</i> yeasts
alcoholic fermentation
wine acidification
lactic acid
wine aroma
Online Access:https://www.mdpi.com/2309-608X/8/5/474

Internet

https://www.mdpi.com/2309-608X/8/5/474

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