INFLUENCE OF AUTOCHTHONOUS SACCHAROMYCES SPP. STRAINS ON THE SULFUR DIOXIDE CONCENTRATION IN WINE
The aim of this work was to study the infl uence of 8 autochthonous yeasts strains on the sulfur dioxide formation. For this purpose grape must from the Traminer, Muller Turgau and Chardonnay grapes was used. Yeast strains used were cultivated at the Department for Microbiology, Faculty of Agricultu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2008-11-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | http://jcea.agr.hr/articles/522_INFLUENCE_OF_AUTOCHTHONOUS_SACCHAROMYCES_SPP_STRAINS_ON_THE_SULFUR_DIOXIDE_CONCENTRATION_IN_WINE_en.pdf |