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Microbial tools and regulatory innovations for climate-resilient winemaking.

Javier Vicente1, Santiago Benito2, Domingo Marquina1

  • 1Department of Genetics, Physiology, and Microbiology, Unit of Microbiology, Faculty of Biological Sciences, Complutense University of Madrid, 28040 Madrid, Spain.

Trends in Biotechnology
|September 19, 2025
PubMed
Summary

Sustainable winemaking uses Lachancea thermotolerans yeast to combat climate change-induced acidity loss. This approach lowers pH and ethanol, meeting consumer demand for quality and eco-friendly products.

Keywords:
biological solutionsclimate changeconsumer dimensionspolicysustainable acidificationwine

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