Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe

Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe

Most commercially available red wines undergo alcoholic fermentation by Saccharomyces yeasts, followed by a second fermentation with the lactic acid bacteria Oenococcus oeni once the initial process is complete. However, this traditional approach can encounter complications in specific scenarios. Th...

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Bibliographic Details
Main Authors: Javier Vicente, Li Wang, Silvia Brezina, Stefanie Fritsch, Eva Navascués, Antonio Santos, Fernando Calderón, Wendu Tesfaye, Domingo Marquina, Doris Rauhut, Santiago Benito
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Lachancea thermotolerans
Oenococus oeni
Lactiplantibacillus plantarum
Lactobacillus plantarum
Saccharomyces
Schizosaccharomyces pombe
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524009428
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