Synergetic Effect of <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> in Acidification and Aroma Compounds in Airén Wines

Synergetic Effect of <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> in Acidification and Aroma Compounds in Airén Wines

On the one hand, the species <i>Lachancea thermotolerans</i> is known for its high genetic diversity, allowing for the existence of strains that produce high concentrations of lactic acid. In contrast, the species <i>Metschnikowia pulcherrima</i> is renowned for its high enzy...

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Bibliographic Details
Main Authors: Carlos Escott, Cristian Vaquero, Iris Loira, Carmen López, Carmen González, Antonio Morata
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
lactic acid
non-<i>Saccharomyces</i>
aroma
co-inoculation
acidification
ternary fermentation
Online Access:https://www.mdpi.com/2304-8158/11/22/3734

Internet

https://www.mdpi.com/2304-8158/11/22/3734

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