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The influence of chitosan on the chemical composition of wines fermented with Lachancea thermotolerans

• Authors : Vicente, Javier; Vladic, Luka; Marquina Díaz, Domingo

Subjects: 579.67; 577.114.4; 663.25

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Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines.

• Authors : Hranilovic, Ana^1,2 (AUTHOR) ; Albertin, Warren^1,3 (AUTHOR) ; Capone, Dimitra L.^2,4 (AUTHOR)

• Source: Journal of Fungi. May2022, Vol. 8 Issue 5, p474-474. 20p.

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Combined use of Schizosaccharomyces pombe and a Lachancea thermotolerans strain with a high malic acid consumption ability for wine production

• Authors : Vicente, Javier; Kelanne, Niina; Navascués, Eva

Subjects: 579; 663.25; Wine

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An Integrative View of the Role of Lachancea thermotolerans in Wine Technology

• Authors : Vicente Sánchez, Javier; Navascués, Eva; Calderón, Fernando

Subjects: 663.12:663.2; Lachancea thermotolerans; lactic acid

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Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking

• Authors : Escribano-Viana, Rocío; González-Arenzana, Lucía; Garijo, Patrocinio

Subjects: bioprotection; Lachancea thermotolerans; non-Saccharomyces

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The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans--Effect on the Anthocyanin Wine Composition.

• Authors : Benito, Ángel¹ ; Calderón, Fernando¹ ; Benito, Santiago¹

Subjects: *SCHIZOSACCHAROMYCES pombe; *SACCHAROMYCES cerevisiae; *ANTHOCYANINS

• Source: Molecules. May2017, Vol. 22 Issue 5, p739. 14p. 3 Charts, 3 Graphs.

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Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.

• Authors : Benito, Ángel¹ ; Calderón, Fernando¹ ; Palomero, Felipe¹

Subjects: *SCHIZOSACCHAROMYCES pombe; *LACTIC acid fermentation; *MALIC acid

• Source: Molecules. Jun2015, Vol. 20 Issue 6, p9510-9523. 14p. 2 Charts, 2 Graphs.

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Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae.

• Authors : Escott, Carlos¹ ; Morata, Antonio¹ ; Ricardo-da-Silva, Jorge M.²

Subjects: *ANTHOCYANINS; *FLAVONOIDS; *FLAVANOLS

• Source: Molecules. Sep2018, Vol. 23 Issue 9, p2353. 15p. 1 Diagram, 6 Charts, 2 Graphs.

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Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production.

• Authors : Zdaniewicz M; Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 31-120 Krakow, Poland.; Satora P

Subjects: Beer/Beer/Beer/*microbiology ; Lactic Acid/Lactic Acid/Lactic Acid/*metabolism ; Saccharomycetales/Saccharomycetales/Saccharomycetales/*metabolismLachancea thermotolerans

• Source: Biomolecules [Biomolecules] 2020 Feb 07; Vol. 10 (2). Date of Electronic Publication: 2020 Feb 07.Publisher: MDPI Country of Publication: Switzerland NLM ID: 101596414 Publication Model: Electronic Cited Medium:

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Use of non-Saccharomyces yeast to enhance the acidity of wines produced in a warm climate region: effect on wine composition

• Authors : Sánchez-Suárez, Fernando; Peinado, Rafael A.

Subjects: Climate change; Lachancea thermotolerans; Lactic acid

• Source: Fermentation, 10(1), 17 (2024)

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