Hanseniaspora uvarum and Hanseniaspora opuntiae differ in their growth and in the production of volatile organic compounds in wineČuš, Franc (Avtor) Potisek, Mateja (Avtor) Čadež, Neža (Avtor) alcoholic fermentationnon-Saccharomyces yeastsSaccharomyces cerevisiaemixed cultureco-inoculationwine qualityxSauvignong blanc20262026-03-26 13:44:35Neznano28629UDK: 634.8+663.2ISSN pri članku: 1432-0614DOI: 10.1007/s00253-026-13800-6COBISS_ID: 272669955sl