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 experimentFound in: ključnih besedahKeywords: Saccharomyces, non-conventional yeasts, wine, fermentationsPublished: 17.07.2017; Views: 4865; Downloads: 309 Fulltext (1,09 MB)
Found in: ključnih besedahKeywords: HPLC-DAD and UV-VIS spectrometry, vinylphenolic pyranoanthocyanins formation in synthetic Pinot Noir grape, sequential fermentations with non-Saccharomyces yeastPublished: 16.07.2018; Views: 3234; Downloads: 0 Fulltext (490,72 KB)
