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Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine |
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| Authors: | Mirko Gobbi Francesca Comitini Paola Domizio Cristina Romani Livio Lencioni Ilaria Mannazzu Maurizio Ciani |
| Affiliation: | 1. Dipartimento di Scienze della Vita e dell''Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy;2. Dipartimento di Biotecnologie Agrarie, Università degli Studi di Firenze, Via Donizetti 6, 50144 Firenze, Italy;3. Consorzio Tuscania, p.za Strozzi 1, 50100 Firenze, Italy;4. Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy |
| Abstract: | In the last few years there is an increasing interest on the use of mixed fermentation of Saccharomyces and non-Saccharomyces wine yeasts for inoculation of wine fermentations to enhance the quality and improve complexity of wines. In the present work Lachancea (Kluyveromyces) thermotolerans and Saccharomyces cerevisiae were evaluated in simultaneous and sequential fermentation with the aim to enhance acidity and improve the quality of wine. |
| Keywords: | Non-Saccharomyces Mixed fermentation Lachancea (Kluyveromyces) thermotolerans Total acidity Wine yeast |
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