Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification
Abstract Climate change is affecting grape must composition by increasing sugars and reducing organic acids, leading to sluggish fermentations and lower wine quality. Among biological solutions, Lachancea thermotolerans is widely studied for its ability to improve acidity through lactic acid product...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-06-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00467-y |
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