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Journal: Foods, 2025
Volume: 14
Number: 2773
2773
Article: Innovative Fermentation Approach Employing Lachancea thermotolerans for the Selective Production of High-Acidity Wines, Designed for Blending with Low-Acidity Counterparts to Achieve Chemically and Organoleptically Balanced Final Compositions
Authors: by Fernando Sánchez-Suárez, María del Valle Palenzuela, Antonio Rosal and Rafael Andrés Peinado
Link: https://www.mdpi.com/2304-8158/14/16/2773

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