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Review

Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines

Department of Biology and Environment, Enology Building, School of Life Sciences and Environment, Chemistry Research Centre of Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
Fermentation 2018, 4(3), 56; https://doi.org/10.3390/fermentation4030056
Received: 7 June 2018 / Revised: 14 July 2018 / Accepted: 16 July 2018 / Published: 19 July 2018
(This article belongs to the Special Issue Wine Fermentation)
To improve the quality of fermented drinks, or more specifically, wine, some strains of yeast have been isolated, tested and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and are able to ferment in quite undesirable conditions, such as the case of must, or wines that have a high concentration of acetic acid. One of those yeasts is Lachancea thermotolerants (L. thermotolerans), which has been studied for its use in wine due to its ability to decrease pH through L-lactic acid production, giving the wines a pleasant acidity. This review focuses on the recent discovery of an interesting feature of L. thermotolerans—namely, its ability to decrease wines’ volatile acidity. View Full-Text
Keywords: pioneering winemaking techniques; peculiar yeasts; volatile acidity; fermented drinks pioneering winemaking techniques; peculiar yeasts; volatile acidity; fermented drinks
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MDPI and ACS Style

Vilela, A. Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines. Fermentation 2018, 4, 56. https://doi.org/10.3390/fermentation4030056

AMA Style

Vilela A. Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines. Fermentation. 2018; 4(3):56. https://doi.org/10.3390/fermentation4030056

Chicago/Turabian Style

Vilela, Alice. 2018. "Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines" Fermentation 4, no. 3: 56. https://doi.org/10.3390/fermentation4030056

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