The impacts of Saccharomyces cerevisiae and Lachancea thermotolerans yeast strains on changes in chemical composition of Blaufränkisch wine
The aim of this research was to determine the effects of using different strains of yeast Saccharomyces cerevisiae and Lachancea thermotolerans on basic chemical composition, concentrations of individual organic acids, polyphenolic compounds and glycerol in wine. In the research conducted in 2018, B...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zadružna Štampa d.d.
2021-10-01
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| Series: | Glasnik Zaštite Bilja |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/clanak/406137 |