TY  - JOUR
AU  - Vicente, Javier
AU  - Baran, Yasemin
AU  - Navascués López-Cordón, Eva
AU  - Santos de la Sen, Antonio
AU  - Calderón, Fernando
AU  - Marquina Díaz, Domingo
AU  - Rauhut, Doris
AU  - Benito, Santiago
PY  - 2022
DO  - 10.1016/J.IJFOODMICRO.2022.109726
SN  - 0168-1605
UR  - https://hdl.handle.net/20.500.14352/107421
T2  - International Journal of Food Microbiology
AB  - Climate change is generating several problems in wine technology. One of the main ones is lack of acidity and difficulties performing malolactic fermentation to stabilize wines before bottling. Among the different available acidity management...
LA  - eng
M2  - 1
PB  - Elsevier
KW  - Biological de-acidification
KW  - Biological acidification
KW  - Alternative strategies
KW  - Lachancea thermotolerans
KW  - Oenococcus oeni
KW  - Lactiplantibacillus plantarum
KW  - Lactobacillus plantarum
KW  - Schizosaccharomyces pombe
KW  - Saccharomyces cerevisiae
TI  - Biological management of acidity in wine industry: a review
TY  - journal article
VL  - 375
ER  -