TY  - JOUR
AU  - Vicente Sánchez, Javier
AU  - Benito, Santiago
AU  - Marquina Díaz, Domingo
AU  - Santos de la Sen, Antonio
PY  - 2025
DO  - 10.1016/j.tibtech.2025.09.001
SN  - 0167-7799
UR  - https://hdl.handle.net/20.500.14352/126465
T2  - Trends in Biotechnology
AB  - 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...
LA  - eng
PB  - Elsevier
KW  - Climate change
KW  - Wine
KW  - Sustainable acidification
KW  - Biological solutions
KW  - Policy
KW  - Consumer dimensions
TI  - Microbial tools and regulatory innovations for climate-resilient winemaking
TY  - journal article
ER  -