20.500.12556/DiRROS-28769 The formation of aroma compounds during fermentation in relation to yeast nutrient source in sauvignon blanc wine fermentation wine yeast nutrients varietal thiols esters higher alcohols true false true Angleški jezik Ni določen Neznano 2026-04-03 10:51:52 2026-04-03 10:51:53 2026-04-04 03:44:27 0000-00-00 00:00:00 2026 0 0 Nasl. z nasl. zaslona; Opis vira z dne 3. 4. 2026; str. 1-21 issue 4, [article no.] 183 Vol. 12 2026 0000-00-00 Zaloznikova Objavljeno apc 0000-00-00 0000-00-00 2026-04-02 634.8+663.2 2311-5637 10.3390/fermentation12040183 274123011 https://www.mdpi.com/2311-5637/12/4/183 1 5dacea79-2f3a-11f1-af78-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=42832 RAZ_Lelova_Zorica_2026.pdf RAZ_Lelova_Zorica_2026.pdf 1 67E51CDDDA2FF793D012B75689B65C19 7f54c209ceccd08f9d53121e8dc4b9652939a7caca4b04e82aac97578b3e8397 7c0c20f9-2f3a-11f1-af78-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=42833 Kmetijski inštitut Slovenije 0 0 0