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