Analyses of aroma components of Chardonnay wine fermented by different yeast strains

Autor: Wondra, Mojmir
Matična publikacija: Food technology and biotechnology (2001)

Phenolic compounds from the fermentation of cultivars Cabernet Sauvignon and Merlot from the Slovenian coastal region

Autor: Klenar, Iztok
Matična publikacija: Food technology and biotechnology (2004)

Possibilities of redox potential regulation in submerged citric acid bioprocessing on beet molasses substrate

Autor: Berovič, Marin
Matična publikacija: Food technology and biotechnology (2000)

The role of on-line redox potential measurement in Sauvignon blanc fermentation

Autor: Kukec, Aleksandra
Matična publikacija: Food technology and biotechnology (2002)

Influence of temperature and carbon dioxide on fermentation of cabernet sauvignon must

Autor: Berovič, Marin
Matična publikacija: Food technology and biotechnology (2003)