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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

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

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

tipo de documento Publicacion

Autores: Loira, Iris, Heras, José María, Carrau, Francisco, González Chamorro, Carmen, Vaquero Miguel, Cristian

Etiquetas: ., lachancea thermotolerans, hanseniaspora vineae, torulaspora delbrueckii, metschnikowiapulcherrima, acidity, freshness, biocompatibility, consortia strategies

Publicado en: revista: frontiers in microbiology, periodo: 1, volumen: 12, número: 656262, página inicial: 1, página final: 16

Fecha publicación: 29/04/2021

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