Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines

On the one hand, the species Lachancea thermotolerans is known for its high genetic diversity, allowing for the existence of strains that produce high concentrations of lactic acid. In contrast, the species Metschnikowia pulcherrima is renowned for its high enzymatic activity capable of producing ar...

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Detalles Bibliográficos
Autores principales: Escott, Carlos, Vaquero, Cristian, Loira, Iris, López, Carmen, González, Carmen, Morata, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689907/
https://www.ncbi.nlm.nih.gov/pubmed/36429326
http://dx.doi.org/10.3390/foods11223734

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689907/
https://www.ncbi.nlm.nih.gov/pubmed/36429326
http://dx.doi.org/10.3390/foods11223734

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