Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines
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DOI: 10.3390/foods11223734
Abstract: 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… read more here.
Keywords: metschnikowia pulcherrima; ternary fermentations; effect metschnikowia; lachancea thermotolerans ... See more keywords