Vicente Sánchez, JavierBenito, SantiagoMarquina Díaz, DomingoSantos de la Sen, Antonio2025-11-252025-11-2520250167-779910.1016/j.tibtech.2025.09.001https://hdl.handle.net/20.500.14352/126465Climate-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.engjournal article1879-3096https://doi.org/10.1016/j.tibtech.2025.09.001https://www.sciencedirect.com/science/article/pii/S0167779925003580?via%3Dihubrestricted access663.2579.62Climate changeWineSustainable acidificationBiological solutionsPolicyConsumer dimensionsBiotecnologíaTecnología de los alimentosMicrobiología (Biología)3309.29 Vino3309 Tecnología de Los Alimentos3309.90 Microbiología de Alimentos