Combine use of selected schizosaccharomyces pombe and lachancea thermotolerans yeast strains as an alternative to the traditional malolactic fermentation in red wine production

HIGHLIGHTS

• who: Ángel Benito and collaborators from the Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid have published the research work: Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production, in the Journal: Molecules 2015, 20, 9510-9523 of 26/05/2015
• what: When the main objective is to produce dry wine, the difficulty with which non-Saccharomyces wine yeast finishes the alcoholic fermentation requires the development of multi-starter fermentations with Saccharomyces cerevisiae or another . . .
  

   

  

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