Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae

By K. Kapsopoulou, A. Mourtzini, M. Anthoulas, E. Nerantzis. 2007

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Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, background): “produce wines with increased concentrations of lactic acid, glycerol and 2-phenylethanol during mixed fermentations of grape musts (Kapsopoulou et al., 2007; Comitini et al., 2011; Gobbi et al., 2013).”
The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters (2019, background): “thermotolerans often reach higher final levels of glycerol of up to 1 g/L [7,86].”