The effects of malolactic fermentation and bentonite treatment on the aroma of wines from autochthonous Krstač and Žižak varieties
The aim of this study was to investigate the influence of two lactic acid bacteria strains (Lactobacillus plantarum, Oenococcus oeni) and a bentonite treatment on the content of aromatic compounds in wines of the autochthonous grape varieties Krstač and Žižak. Higher alcohols, medium-chain fatty aci...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2025-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2025/2217-53692501103M.pdf |
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