Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification

Insufficient acidity in grape berries from warm climate regions has been exacerbated due to global warming, thereby becoming a major concern for winemaking. The wine lactic acid bacterium Lactiplantibacillus plantarum has potential to ameliorate wine acidity by producing lactic acid from hexose meta...

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Detalles Bibliográficos
Autores principales: Jiang, Jiao, Zhang, Wenjing, Wu, Yitian, Shi, Xuerong, Yang, Xiaobing, Song, Yuyang, Qin, Yi, Ye, Dongqing, Liu, Yanlin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407048/
https://www.ncbi.nlm.nih.gov/pubmed/36010513
http://dx.doi.org/10.3390/foods11162511

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407048/
https://www.ncbi.nlm.nih.gov/pubmed/36010513
http://dx.doi.org/10.3390/foods11162511

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