Abstract: The aim of the study was to investigate and select indigenous yeasts Saccharomyces cerevisiae and non-conventional yeasts that were isolated during this and previous studies, and than evaluate them for wine production by performing micro-scale vinification experimentKeywords: Saccharomyces, non-conventional yeasts, wine, fermentationsPublished in RUNG: 17.07.2017; Views: 6681; Downloads: 322 Full text (1,09 MB)
