# Editorial: Microbial modulation to mitigate the impact of climate change on wine production

**Authors:** Alice Vilela, Paola Domizio, Antonio Morata

PMC · DOI: 10.3389/fmicb.2024.1465637 · 2024-08-07

## Full-text entities

- **Chemicals:** thiol (MESH:D013438), fatty acids (MESH:D005227), esters (MESH:D004952), oxygen (MESH:D010100), SO2 (MESH:D013458), copper (MESH:D003300), 1H (-), nitrogen (MESH:D009584), glutathione (MESH:D005978), pulcherriminic acid (MESH:C009108), phenol (MESH:D019800), alcohol (MESH:D000438), hexose (MESH:D006601), sucrose (MESH:D013395), peptides (MESH:D010455), iron (MESH:D007501), sugar (MESH:D000073893)
- **Species:** Oenococcus oeni (species) [taxon 1247], Lachancea thermotolerans (species) [taxon 381046], Saccharomyces cerevisiae (baker's yeast, species) [taxon 4932], Bacteria Latreille et al. 1825 (Bacteria stick insect, genus) [taxon 629395], Metschnikowia pulcherrima (species) [taxon 27326], Hanseniaspora vineae (species) [taxon 56409]

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Source: https://tomesphere.com/paper/PMC11335605