Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

Food Microbiology

Volumn 33, Issue 2, 2013, Pages 271-281

  Gobbi, Mirko ^a   Comitini, Francesca ^a   Domizio, Paola ^b   Romani, Cristina ^b,c   Lencioni, Livio ^b   Mannazzu, Ilaria ^d   Ciani, Maurizio ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b UNIVERSITY OF FLORENCE   (Italy)

^c Consorzio Tuscania ^*  (Italy)

^d UNIVERSITY OF SASSARI   (Italy)

Author keywords

Lachancea (Kluyveromyces) thermotolerans; Mixed fermentation; Non Saccharomyces; Total acidity; Wine yeast

Indexed keywords

ACID; ALCOHOL;

ARTICLE; COCULTURE; EVALUATION; FERMENTATION; HUMAN; METABOLISM; METHODOLOGY; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; SACCHAROMYCETALES; TASTE; VITIS; WINE;

ACIDS; COCULTURE TECHNIQUES; ETHANOL; FERMENTATION; HUMANS; INDUSTRIAL MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; SACCHAROMYCETALES; TASTE; VITIS; WINE;

KLUYVEROMYCES; LACHANCEA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84871721917     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.10.004     Document Type: Article

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