Opis: 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 experimentKljučne besede: Saccharomyces, non-conventional yeasts, wine, fermentationsObjavljeno v RUNG: 17.07.2017; Ogledov: 6693; Prenosov: 322 Celotno besedilo (1,09 MB)