pH Control and Aroma Improvement Using the Non-<em>Saccharomyces Lachancea thermotolerans</em> and <em>Hanseniaspora</em> spp. Yeasts to Improve Wine Freshness in Warm Areas
Lachancea thermotolerans is a yeast species that works as a powerful bio tool capable of metabolizing grape sugars into lactic acid via lactate dehydrogenase enzymes. The enological impact is an increase in total acidity and a decrease in pH levels (sometimes >0.5 pH units) with a concomitant slight...
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| Main Authors: | , , , , , , , , |
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| Format: | Book Chapter |
| Language: | English |
| Published: |
IntechOpen
2021
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| Subjects: | |
| Online Access: | https://www.intechopen.com/chapters/78993 |
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