{"id":"W2090780422","doi":"10.1016/j.fm.2012.10.004","title":"Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine","year":2012,"lang":"en","type":"article","venue":"Food Microbiology","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":394,"is_retracted":false,"has_abstract":false,"ca_institutions":"","funders":"Lallemand","keywords":"Fermentation; Wine; Saccharomyces cerevisiae; Yeast; Food science; Saccharomyces; Chemistry; Biochemistry","routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03186394190208489,"score_gpt":0.30623245861405,"score_spread":0.274368516711965,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}