TY  - JOUR
AU  - Vicente, Javier
AU  - Manea, Paul-Petrut
AU  - Benito, Santiago
AU  - Marquina Díaz, Domingo
AU  - Kelane, Niina
AU  - Yang, Baoru
AU  - Santos de la Sen, Antonio
PY  - 2024
DO  - 10.1016/j.lwt.2024.115863
SN  - 0023-6438
UR  - https://hdl.handle.net/20.500.14352/103874
T2  - LWT - Food Science and Technology
AB  - Wine industry is currently exploring different alternatives to sulphur dioxide as an antimicrobial agent, and chitosan is emerging as a highly promising option due to its multiple applications. In the context of climate change, the use of Lachancea...
LA  - eng
M2  - 1
PB  - Elsevier
KW  - Chitosan
KW  - Lachancea thermotolerans
KW  - Wine stability
KW  - Acidic content
KW  - Sugars reduction
TI  - Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions
TY  - journal article
VL  - 196
ER  -