The formation of aroma compounds during fermentation in relation to yeast nutrient source in sauvignon blanc wineLelova, Zorica (Avtor) Baša Česnik, Helena (Avtor) Vanzo, Andreja (Avtor) Lisjak, Klemen (Avtor) fermentationwineyeast nutrientsvarietal thiolsestershigher alcohols20262026-04-03 10:51:52Neznano28769UDK: 634.8+663.2ISSN pri članku: 2311-5637DOI: 10.3390/fermentation12040183COBISS_ID: 274123011sl