INFLUENCE OF AUTOCHTHONOUS SACCHAROMYCES SPP. STRAINS ON THE SULFUR DIOXIDE CONCENTRATION IN WINE by Josip BELJAK, Ana JEROMEL, Stanka HERJAVEC, Sandi ORLIC

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The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines by Vesna Podgorski, Sulejman Redžepović, Nikola Mirošević, Stanka Herjavec

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CHANGES IN VOLATILE COMPOSITION AND SENSORY PROPERTIES OF VUGAVA WINES AGED IN CROATIA OAK BARRELS by Stanka HERJAVEC, Ana JEROMEL, Sandi ORLIC, Bernard KOZINA

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EFFECT OF COLD MACERATION TIME ON ŽILAVKA WINES COMPOSITION by Stanka HERJAVEC, Ana JEROMEL, Tihomir PRUSINA, Luna MASLOV

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Improved chromatic and sensory characteristics of Plavac Mali wines - efficiency of maceration enzymes by Ivana Alpeza, Karin Kovačević Ganić, Andreja Vanzo, Stanka Herjavec

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CHANGES IN THE CHARDONNAY CLONES ORGANIC ACIDS RATIO DURING MATURATION TIME by Ana Jeromel, Stanka Herjavec, B. Kozina, Luna Maslov, M. Bešić

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CHANGES IN VOLATILE COMPOSITION OF KRALJEVINA WINES BY CONTROLLED MALOLACTIC FERMENTATION by Ana JEROMEL, Stanka HERJAVEC, Sandi ORLIC, Sulejman REDŽEPOVIĆ, Mojmir Wondra

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Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains by Stanka Herjavec, Sandi Orlić, Sulejman Redžepović, Nikola Mirošević, Ana Majdak

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Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela by Sanja Radeka, Stanka Herjavec, Đorđano Peršurić, Igor Lukić, Barbara Sladonja

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Reduction in Acidity by Chemical and Microbiological Methods and Their Effect on Moslavac Wine Quality by Stanka Herjavec, Ana Majdak, Pavica Tupajić, Sulejman Redžepović, Sandi Orlić

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