Brewer´s spent yeasts for oenology: from characterisation to must fermentation by Michaela Montalbano, Katarína Rydzá, Jan Blažek, Ondřej Šnajdar, Vít Paulíček

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Isolation, selection and characterisation of microorganisms with potential to form unique consortium for wine production by Adrienn Dallos, Jana Juříková, Vít Paulíček, Martin Gajdošík, Vendula Pavelková, Veronika Andrýsková

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Spontaneous fermentation in wine production as a controllable technology by Radim Holešinský, Božena Průšová, Mojmír Baroň, Jaromír Fiala, Petra Kubizniakova, Vít Paulíček, Jiří Sochor

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