Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production

Most red wines commercialized in the market use the malolactic fermentation process in order to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into l-lactic acid under controlled setups. However this process is not free from possible colla...

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Detalles Bibliográficos
Autores principales: Benito, Ángel, Calderón, Fernando, Palomero, Felipe, Benito, Santiago
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272599/
https://www.ncbi.nlm.nih.gov/pubmed/26016543
http://dx.doi.org/10.3390/molecules20069510

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272599/
https://www.ncbi.nlm.nih.gov/pubmed/26016543
http://dx.doi.org/10.3390/molecules20069510

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