<?xml version="1.0"?>
<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dc="http://purl.org/dc/elements/1.1/"><rdf:Description rdf:about="https://dirros.openscience.si/IzpisGradiva.php?id=28769"><dc:title>The formation of aroma compounds during fermentation in relation to yeast nutrient source in sauvignon blanc wine</dc:title><dc:creator>Lelova,	Zorica	(Avtor)
	</dc:creator><dc:creator>Baša Česnik,	Helena	(Avtor)
	</dc:creator><dc:creator>Vanzo,	Andreja	(Avtor)
	</dc:creator><dc:creator>Lisjak,	Klemen	(Avtor)
	</dc:creator><dc:subject>fermentation</dc:subject><dc:subject>wine</dc:subject><dc:subject>yeast nutrients</dc:subject><dc:subject>varietal thiols</dc:subject><dc:subject>esters</dc:subject><dc:subject>higher alcohols</dc:subject><dc:subject/><dc:date>2026</dc:date><dc:date>2026-04-03 10:51:52</dc:date><dc:type>Neznano</dc:type><dc:identifier>28769</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>