Enhancing the Analytical and Sensory Quality of Warm-Climate Tempranillo Wines Through Co-Inoculation with Lachancea thermotolerans and Metschnikowia pulcherrima
increases creamy series. Multivariate analysis clearly differentiated wines according to the dominant species. Overall, the co-inoculation of both yeasts is an effective method of modulating volatile composition and aroma-related parameters in warm-climate red wines.
Authors
- Rafael A. Peinado (ORCID: https://orcid.org/0000-0002-0136-8793)
- Simone Nesi
- Nieves López de Lerma (ORCID: https://orcid.org/0000-0001-8961-0216)
- Giovanni Caruso (ORCID: https://orcid.org/0000-0002-9694-7180)
- Fernando Sánchez-Suárez (ORCID: https://orcid.org/0000-0002-6757-1188)
Institutions
- University of Pisa (IT)
- University of Córdoba (ES)
Publication Details
- Journal
- Foods
- Published
- 2026-04-06
- DOI
- https://doi.org/10.3390/foods15071249
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00