Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines.
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DOI: 10.1016/j.foodchem.2021.129015
Abstract: Wines from warm(ing) climates often contain excessive ethanol but lack acidity. The yeast Lachancea thermotolerans can ameliorate such wines due to partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the… read more here.
Keywords: thermotolerans chemical; composition sensory; chemical composition; sensory profiles ... See more keywords
The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology
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DOI: 10.3390/foods10061356
Abstract: 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.… read more here.
Keywords: alcoholic fermentation; fermentation; lactiplantibacillus plantarum; lachancea thermotolerans ... See more keywords
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
Transforming Spent Coffee Grounds’ Hydrolysates with Yeast Lachancea thermotolerans and Lactic Acid Bacterium Lactiplantibacillus plantarum to Develop Potential Novel Alcoholic Beverages
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DOI: 10.3390/foods12061161
Abstract: In the present work, the modification of spent coffee grounds (SCG) hydrolysate composition by mixed cultures of a non-Saccharomyces yeast, Lachancea thermotolerans, and a lactic acid bacterium, Lactiplantibacillus plantarum, as well as their interactions, were… read more here.
Keywords: spent coffee; plantarum; lachancea thermotolerans; thermotolerans lactic ... See more keywords
Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine
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DOI: 10.3390/foods12091912
Abstract: In this study, the effects of sequential fermentation of Lachancea thermotolerans/S. cerevisiae on the production of Plavac Mali wines were investigated in comparison with the commonly used inoculation of the commercial Saccharomyces cerevisiae strain and… read more here.
Keywords: sequential fermentation; fermentation; lachancea thermotolerans; thermotolerans cerevisiae ... See more keywords