Uncovering genetic and phenotypic diversity connections in Lachancea thermotolerans: impact on wine aromatics.

Abstract excerpt

Lachancea thermotolerans is increasingly valued in winemaking for its ability to enhance acidity through lactic acid production, reduce acetic acid, and improve aroma complexity, among other beneficial traits. It has considerable strain variability offering opportunities, but necessitates thorough characterisation to select strains suited to specific oenological applications. Although high intraspecific genetic...

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