Molecular Characterization and Enological Potential of A High Lactic Acid-Producing Lachancea thermotolerans Vineyard Strain

Lactic acid production is an important feature of the yeast Lachancea thermotolerans that has gained increasing interest in winemaking. In particular, in light of climate change, the biological acidification and ethanol reduction by the use of selected yeast strains may counteract the effect of glob...

Descripción completa

Detalles Bibliográficos
Autores principales: Sgouros, Georgios, Mallouchos, Athanasios, Filippousi, Maria-Evangelia, Banilas, Georgios, Nisiotou, Aspasia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278797/
https://www.ncbi.nlm.nih.gov/pubmed/32392718
http://dx.doi.org/10.3390/foods9050595

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278797/
https://www.ncbi.nlm.nih.gov/pubmed/32392718
http://dx.doi.org/10.3390/foods9050595

Ejemplares similares