Cargando…

Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite conten...

Descripción completa

Detalles Bibliográficos
Autores principales:	Vaquero, Cristian, Loira, Iris, Bañuelos, María Antonia, Heras, José María, Cuerda, Rafael, Morata, Antonio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7355624/ https://www.ncbi.nlm.nih.gov/pubmed/32492776 http://dx.doi.org/10.3390/microorganisms8060830

Ejemplares similares

Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas
por: Vaquero, Cristian, et al.
Publicado: (2021)

Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines
por: Escott, Carlos, et al.
Publicado: (2022)

An Integrative View of the Role of Lachancea thermotolerans in Wine Technology
por: Vicente, Javier, et al.
Publicado: (2021)

Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
por: Hranilovic, Ana, et al.
Publicado: (2022)

The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition
por: Benito, Ángel, et al.
Publicado: (2017)

The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology
por: Urbina, Ángel, et al.
Publicado: (2021)

Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine
por: Mucalo, Ana, et al.
Publicado: (2023)

Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition
por: Benito, Ángel, et al.
Publicado: (2019)

Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae
por: Escott, Carlos, et al.
Publicado: (2018)

Improvement of thermotolerance in Lachancea thermotolerans using a bacterial selection pressure
por: Zhou, Nerve, et al.
Publicado: (2018)

Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
por: Hranilovic, Ana, et al.
Publicado: (2018)

Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking: A Review
por: Benito, Santiago
Publicado: (2020)

The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety
por: Del Fresno, Juan Manuel, et al.
Publicado: (2021)

Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production
por: Benito, Ángel, et al.
Publicado: (2015)

Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans
por: Jiang, Xiaohui, et al.
Publicado: (2020)

The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems
por: Hranilovic, Ana, et al.
Publicado: (2017)

Molecular Characterization and Enological Potential of A High Lactic Acid-Producing Lachancea thermotolerans Vineyard Strain
por: Sgouros, Georgios, et al.
Publicado: (2020)

Population Genomic Analysis Reveals Highly Conserved Mitochondrial Genomes in the Yeast Species Lachancea thermotolerans
por: Freel, Kelle C., et al.
Publicado: (2014)

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production
por: Zdaniewicz, Marek, et al.
Publicado: (2020)

Biophysical Stress Responses of the Yeast Lachancea thermotolerans During Dehydration Using Synchrotron-FTIR Microspectroscopy
por: Câmara, Antonio Anchieta, et al.
Publicado: (2020)

Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates
por: Liu, Yunjiao, et al.
Publicado: (2022)

Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines
por: Vaquero, Cristian, et al.
Publicado: (2021)

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review
por: Morata, Antonio, et al.
Publicado: (2019)

RNA-seq based transcriptional analysis of Saccharomyces cerevisiae and Lachancea thermotolerans in mixed-culture fermentations under anaerobic conditions
por: Shekhawat, Kirti, et al.
Publicado: (2019)

Application of Low-Fermenting Yeast Lachancea thermotolerans for the Control of Toxigenic Fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and Their Mycotoxins
por: Zeidan, Randa, et al.
Publicado: (2018)

Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
por: del Fresno, Juan Manuel, et al.
Publicado: (2019)

Colonization of Honey Bee Digestive Tracts by Environmental Yeast Lachancea thermotolerans Is Naturally Occurring, Temperature Dependent, and Impacts the Microbiome of Newly Emerged Bees
por: Kogan, Helen V., et al.
Publicado: (2023)

Transforming Spent Coffee Grounds’ Hydrolysates with Yeast Lachancea thermotolerans and Lactic Acid Bacterium Lactiplantibacillus plantarum to Develop Potential Novel Alcoholic Beverages
por: Liu, Yunjiao, et al.
Publicado: (2023)

Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines
por: Morata, Antonio, et al.
Publicado: (2021)

Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels
por: Del Fresno, Juan Manuel, et al.
Publicado: (2020)

Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming
por: Comuzzo, Piergiorgio, et al.
Publicado: (2023)

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
por: Chen, Kai, et al.
Publicado: (2016)

Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution
por: Escott, Carlos, et al.
Publicado: (2018)

Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined through the Study of Wines’ Analytical Characteristics
por: Benito, Ángel, et al.
Publicado: (2016)

Enzymatic Management of pH in White Wines
por: Botezatu, Andreea, et al.
Publicado: (2021)

The Spatiotemporal Program of Replication in the Genome of Lachancea kluyveri
por: Agier, Nicolas, et al.
Publicado: (2013)

Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
por: Morata, Antonio, et al.
Publicado: (2019)

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light
por: Escott, Carlos, et al.
Publicado: (2021)

Sulfobacillus thermotolerans: new insights into resistance and metabolic capacities of acidophilic chemolithotrophs
por: Panyushkina, Anna E., et al.
Publicado: (2019)

Fungemia due to Lachancea fermentati: a case report
por: Leuck, Anne-Marie, et al.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_iag4lr1eaq35k9bse0h20fg5b4