The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition

The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view....

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Detalles Bibliográficos
Autores principales: Benito, Ángel, Calderón, Fernando, Benito, Santiago
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6154098/
https://www.ncbi.nlm.nih.gov/pubmed/28471391
http://dx.doi.org/10.3390/molecules22050739

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6154098/
https://www.ncbi.nlm.nih.gov/pubmed/28471391
http://dx.doi.org/10.3390/molecules22050739

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