| Title: | The formation of aroma compounds during fermentation in relation to yeast nutrient source in sauvignon blanc wine |
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| Authors: | ID Lelova, Zorica (Author)
ID Baša Česnik, Helena (Author)
ID Vanzo, Andreja (Author)
ID Lisjak, Klemen (Author) |
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| Files: |  URL - Source URL, visit https://www.mdpi.com/2311-5637/12/4/183
 PDF - Presentation file, download (741,25 KB)
MD5: 67E51CDDDA2FF793D012B75689B65C19
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| Language: | English |
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| Typology: | 1.01 - Original Scientific Article |
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| Organization: |  KIS - Agricultural Institute of Slovenia
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| Keywords: | fermentation, wine, yeast nutrients, varietal thiols, esters, higher alcohols |
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| Publication status: | Published |
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| Publication version: | Version of Record |
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| Publication date: | 02.04.2026 |
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| Year of publishing: | 2026 |
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| Number of pages: | str. 1-21 |
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| Numbering: | Vol. 12, issue 4, [article no.] 183 |
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| PID: | 20.500.12556/DiRROS-28769  |
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| UDC: | 634.8+663.2 |
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| ISSN on article: | 2311-5637 |
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| DOI: | 10.3390/fermentation12040183 |
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| COBISS.SI-ID: | 274123011 |
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| Note: | Nasl. z nasl. zaslona;
Opis vira z dne 3. 4. 2026;
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| Publication date in DiRROS: | 03.04.2026 |
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| Views: | 43 |
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| Downloads: | 18 |
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| Metadata: |    |
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