Microbial tools and regulatory innovations for climate-resilient winemaking
| dc.contributor.author | Vicente Sánchez, Javier | |
| dc.contributor.author | Benito, Santiago | |
| dc.contributor.author | Marquina Díaz, Domingo | |
| dc.contributor.author | Santos de la Sen, Antonio | |
| dc.date.accessioned | 2025-11-25T09:44:36Z | |
| dc.date.available | 2025-11-25T09:44:36Z | |
| dc.date.issued | 2025 | |
| dc.description.abstract | Climate-induced acidity loss threatens wine quality, prompting sustainable microbial acidification strategies using Lachancea thermotolerans. This yeast naturally reduces pH and ethanol, aligns with consumer preferences, and benefits from omics-driven selection and enabling policy frameworks. Adaptation requires coordinated biotechnological innovation, institutional backing, and clear consumer communication to maintain sustainability and competitiveness. | |
| dc.description.department | Depto. de Genética, Fisiología y Microbiología | |
| dc.description.faculty | Fac. de Ciencias Biológicas | |
| dc.description.refereed | TRUE | |
| dc.description.status | inpress | |
| dc.identifier.doi | 10.1016/j.tibtech.2025.09.001 | |
| dc.identifier.essn | 1879-3096 | |
| dc.identifier.issn | 0167-7799 | |
| dc.identifier.officialurl | https://doi.org/10.1016/j.tibtech.2025.09.001 | |
| dc.identifier.relatedurl | https://www.sciencedirect.com/science/article/pii/S0167779925003580?via%3Dihub | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14352/126465 | |
| dc.journal.title | Trends in Biotechnology | |
| dc.language.iso | eng | |
| dc.publisher | Elsevier | |
| dc.rights.accessRights | restricted access | |
| dc.subject.cdu | 663.2 | |
| dc.subject.cdu | 579.62 | |
| dc.subject.keyword | Climate change | |
| dc.subject.keyword | Wine | |
| dc.subject.keyword | Sustainable acidification | |
| dc.subject.keyword | Biological solutions | |
| dc.subject.keyword | Policy | |
| dc.subject.keyword | Consumer dimensions | |
| dc.subject.ucm | Biotecnología | |
| dc.subject.ucm | Tecnología de los alimentos | |
| dc.subject.ucm | Microbiología (Biología) | |
| dc.subject.unesco | 3309.29 Vino | |
| dc.subject.unesco | 3309 Tecnología de Los Alimentos | |
| dc.subject.unesco | 3309.90 Microbiología de Alimentos | |
| dc.title | Microbial tools and regulatory innovations for climate-resilient winemaking | |
| dc.type | journal article | |
| dc.type.hasVersion | CVoR | |
| dspace.entity.type | Publication | |
| relation.isAuthorOfPublication | 073fa7f3-dced-49a2-a5b9-bfa8ea50873a | |
| relation.isAuthorOfPublication | d779dc78-9841-41f1-9ea5-f5c397c918c0 | |
| relation.isAuthorOfPublication | 2388c3c0-431f-4f3f-9652-b266505fb66d | |
| relation.isAuthorOfPublication.latestForDiscovery | 073fa7f3-dced-49a2-a5b9-bfa8ea50873a |
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