The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology

Most commercialized red wines are produced through alcoholic fermentation performed by yeasts of the Saccharomyces genus, and a second fermentation performed by lactic bacteria of the Oenococus oeni species once the first is completely finished. However, the classical process can suffer complication...

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Detalles Bibliográficos
Autores principales: Urbina, Ángel, Calderón, Fernando, Benito, Santiago
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8232010/
https://www.ncbi.nlm.nih.gov/pubmed/34199225
http://dx.doi.org/10.3390/foods10061356

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8232010/
https://www.ncbi.nlm.nih.gov/pubmed/34199225
http://dx.doi.org/10.3390/foods10061356

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