A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

Bibliographic Details
Authors:	Vicente, Javier\|\|\|0000-0002-2129-6096, Vladic, Luca, Navascués López-Cordón, Eva\|\|\|0000-0002-3185-2113, Brezina, Silvia, Santos de la Sen, Antonio\|\|\|0000-0002-1253-585X, Calderon Fernandez, Fernando\|\|\|0000-0003-4693-8718, Tesfaye Yimer, Wendu\|\|\|0000-0002-6763-1304, Marquina Díaz, Domingo\|\|\|0000-0002-2528-0040, Rauhut, Doris\|\|\|0009-0009-3264-0794, Benito Saez, Santiago\|\|\|0000-0002-1674-8246
Format:	article
Publication Date:	2024
Country:	España
Institution:	Universidad Politécnica de Madrid
Repository:	Archivo Digital UPM
OAI Identifier:	oai:oa.upm.es:93998
Online Access:	https://oa.upm.es/93998/
Access Level:	Open access
Keyword:	Lachancea thermotolerans L-lactic acid Organic acids Aroma compounds Wine

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