Use of <i>Lachancea thermotolerans</i> for the Bioacidification of White Grape Musts: Assays from the Bench to the Cellar Scale by Federico Sizzano, Valentina Bianconi, Marie Blackford, Stefan Bieri, Frédéric Vuichard, Christine Monnard, Laurent Amiet, Jean-Laurent Spring, Eddy Dorsaz, Nadine Pfenninger-Bridy, Scott Simonin, Benoit Bach, Gilles Bourdin

Subjects: “…<i>Lachancea thermotolerans</i>…”
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In-Depth Characterization of the Volatile Aroma Profile and Other Characteristics of White Wine Produced by Sequential Inoculation with a <i>Lachancea thermotolerans</i> Starter Ye... by Doris Delač Salopek, Urska Vrhovsek, Silvia Carlin, Sanja Radeka, Igor Lukić

Subjects: “…<i>Lachancea thermotolerans</i>…”
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An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology by Javier Vicente, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Santiago Benito

Subjects: “…<i>Lachancea thermotolerans</i>…”
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Use of Non-<i>Saccharomyces</i> Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition by Fernando Sánchez-Suárez, Rafael A. Peinado

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Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages by Daniel Moreno, Patricia Redondo, Eduardo Lozano, M. Esperanza Valdés, Francisco Pérez-Nevado

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Bioprotective Effect of a <i>Torulaspora delbrueckii</i>/<i>Lachancea thermotolerans</i>-Mixed Inoculum in Red Winemaking by Rocío Escribano-Viana, Lucía González-Arenzana, Patrocinio Garijo, Laura Fernández, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez

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Industrial Performance of Several <i>Lachancea thermotolerans</i> Strains for pH Control in White Wines from Warm Areas by Cristian Vaquero, Iris Loira, María Antonia Bañuelos, José María Heras, Rafael Cuerda, Antonio Morata

Subjects: “…<i>Lachancea thermotolerans</i>…”
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Low Lactic Acid-Producing Strain of <i>Lachancea thermotolerans</i> as a New Starter for Beer Production by Marek Zdaniewicz, Paweł Satora, Aneta Pater, Sylwia Bogacz

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The Influence of Chitosan on the Chemical Composition of Wines Fermented with <i>Lachancea thermotolerans</i> by Javier Vicente, Luka Vladic, Domingo Marquina, Silvia Brezina, Doris Rauhut, Santiago Benito

Subjects: “…<i>Lachancea thermotolerans</i>…”
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Do Non-<i>Saccharomyces</i> Yeasts Work Equally with Three Different Red Grape Varieties? by Rocío Escribano-Viana, Patrocinio Garijo, Isabel López-Alfaro, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez, Lucía González-Arenzana

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Selection Process of a Mixed Inoculum of Non-<i>Saccharomyces</i> Yeasts Isolated in the D.O.Ca. Rioja by Rocío Escribano-Viana, Lucía González-Arenzana, Patrocinio Garijo, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez

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<i>Lachancea thermotolerans</i>, an Innovative Alternative for Sour Beer Production by Vanesa Postigo, Sergio Esteban, Teresa Arroyo

Subjects: “…<i>Lachancea thermotolerans</i>…”
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Combined Use of <i>Lachancea thermotolerans</i> and <i>Schizosaccharomyces pombe</i> in Winemaking: A Review by Santiago Benito

Subjects: “…<i>Lachancea thermotolerans</i>…”
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New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using <i>Lachancea thermotolerans</i> by Aikaterini Tzamourani, Spiros Paramithiotis, Marion Favier, Joana Coulon, Virginie Moine, Ioannis Paraskevopoulos, Maria Dimopoulou

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Molecular Characterization and Enological Potential of A High Lactic Acid-Producing <i>Lachancea thermotolerans</i> Vineyard Strain by Georgios Sgouros, Athanasios Mallouchos, Maria-Evangelia Filippousi, Georgios Banilas, Aspasia Nisiotou

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Use of <i>Lachancea thermotolerans</i> for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas by Cristian Vaquero, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, L. Marchante-Cuevas, José María Heras, Antonio Morata

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Native Vineyard Non-<i>Saccharomyces</i> Yeasts Used for Biological Control of <i>Botrytis cinerea</i> in Stored Table Grape by Antonio Domenico Marsico, Matteo Velenosi, Rocco Perniola, Carlo Bergamini, Scott Sinonin, Vanessa David-Vaizant, Flavia Angela Maria Maggiolini, Alexandre Hervè, Maria Francesca Cardone, Mario Ventura

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Dynamic of <i>Lachancea thermotolerans</i> Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics by Pilar Blanco, Eva Rabuñal, Noemi Neira, David Castrillo

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

Subjects: “…<i>Lachancea thermotolerans</i>…”
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Pulsed Electric Fields to Improve the Use of Non-<i>Saccharomyces</i> Starters in Red Wines by Cristian Vaquero, Iris Loira, Javier Raso, Ignacio Álvarez, Carlota Delso, Antonio Morata

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