Ontology highlight
ABSTRACT:
SUBMITTER: Benito A
PROVIDER: S-EPMC6360000 | biostudies-literature | 2019 Feb
REPOSITORIES: biostudies-literature
AMB Express 20190202 1
This study researched the winemaking performance of new biotechnology involving the cooperation of Lachancea and Schizosaccharomyces genera in the production of wine. In all fermentations where Lachancea thermotolerans was involved, higher lactic acid concentrations appeared, while all fermentations where Schizosaccharomyces pombe was involved, lower levels in malic acid concentration took place. The sensorial properties of the final wines varied accordingly. Differences in mouthfeel properties ...[more]