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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Autores principales:	Morata, Antonio, Escott, Carlos, Loira, Iris, Fresno, Juan Manuel Del, Vaquero, Cristian, Bañuelos, María Antonia, Palomero, Felipe, López, Carmen, González, Carmen
Formato:	Capítulo de libro
Lenguaje:	inglés
Publicado:	IntechOpen 2021
Materias:	Life Sciences
Acceso en línea:	https://www.intechopen.com/chapters/78993
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