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