The suitability of malolactic fermentation for the Cviček wineČuš, Franc (Avtor) wineaciditybiological deacidificationsensory evaluation20132017-07-11 08:25:08Neznano6557UDK: 663.2ISSN pri članku: 1581-9175URN: URN:NBN:SI:doc-U21SPZ3XCOBISS_ID: 4117864OceCobissID: 213840640sl