NUESTRAS

PUBLICACIONES

  • Biological management of acidity in wine industry: A review

    International Journal of Food Microbiology, 375 (2022) 109726
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  • Biological Deacidification Strategies for White Wine

    Revista Sociedad Sudafricana de Enología y Viticultura, agosto 2021
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  • The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology

    Revista Foods (MDPI), junio 2021
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  • An Integrative View of the Role of Lachancea thermotolerans in Wine Technology

    Revista Foods (MDPI), noviembre 2021
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  • Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge

    FEMS Yeast Research, 2023, 23, 1–8
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  • Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production

    Fermentation 2023, 9, 165
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