title: Prospects of using Lachancea thermotolerans yeast in winemaking
abstract: In connection with global warming, study to find new technological solutions that allow to obtain wines characterized by a lower ethanol content and balanced in the acids and sugars content is relevant.One of the solutions is to use Lachancea thermotolerans yeast, which can metabolize some of the hexoses into the lactic acid. In the present work the comparative studies of the chemical composition of wines from grape cultivar Cabernet Sauvignon and Crimean autochthonous cultivars Kefesia and Ekim
journal: E3S Web of Conferences