Potential of non-<i>Saccharomyces</i> yeast for improving the aroma and sensory profile of Prokupac red wine

by Ivana Karabegović, Marko Malićanin, Bojana Danilović, Jelena Stanojević, Sandra Stamenković Stojanović, Nada Nikolić, Miodrag Lazić
Published 2021-04-01

Fermentative Potential of Native Yeast <i>Candida famata</i> for Prokupac Grape Must Fermentation

by Stojan Mančić, Bojana Danilović, Marko Malićanin, Sandra Stamenković Stojanović, Nada Nikolić, Miodrag Lazić, Ivana Karabegović
Published 2021-04-01