TY  - JOUR
AU  - Vicente Sánchez, Javier
AU  - Wang, Li
AU  - Brezina, Silvia
AU  - Fritsch, Stefanie
AU  - Navascués López-Cordón, Eva
AU  - Santos de la Sen, Antonio
AU  - Calderón, Fernando
AU  - Tesfaye, Wendu
AU  - Marquina Díaz, Domingo
AU  - Rauhut, Doris
AU  - Benito, Santiago
PY  - 2024
DO  - 10.1016/j.fochx.2024.102054
UR  - https://hdl.handle.net/20.500.14352/112469
T2  - Food Chemistry: X
AB  - Most commercially available red wines undergo alcoholic fermentation by Saccharomyces yeasts, followed by a second fermentation with the lactic acid bacteria Oenococcus oeni once the initial process is complete. However, this traditional approach can...
LA  - eng
M2  - 1
PB  - Elsevier
KW  - Lachancea thermotolerans
KW  - Oenococus oeni
KW  - Lactiplantibacillus plantarum
KW  - Lactobacillus plantarum
KW  - Saccharomyces
KW  - Schizosaccharomyces pombe
KW  - Malic acid
KW  - Lactic acid
TI  - Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe
TY  - journal article
VL  - 24
ER  -