Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine
Cristian Vaquero, Carlos Escott, José María Heras, Francisco Carrau, António Morata
Topics & Concepts
Food scienceChemistryYeastFermentationNutrientLactic acidWinemakingWineEthanolPopulationInoculationBacteriaBiologyBiochemistryOrganic chemistryHorticultureGeneticsDemographySociologyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities