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Wine quality is influenced by the presence of over 500 different chemical compounds, with polyphenols having a crucial role in color intensity and tonality, astringency, mouthfeel, and overall impression formation, especially in red wine production. Their concentrations in wine can vary notably depending on the grape variety, the temperature and the length of maceration process, aging duration, and yeast selection. Therefore, in this work, the main goal was to determine the influence of five commercially available Saccharomyces yeasts provided from Lallemand, France and AEB, Italy, on the phenolic compound composition and chromatic parameters of Plavac mali wines produced from the grapes from coastal Dalmatia, grown at two different micro-locations. The achieved results pointed out the marked difference in individual polyphenol compound adsorption between tested yeasts. Fermol Super 16 was the one with the lowest and Lalvin D21 the strongest adsorption ability, regardless of vine growing location. These differences can be explained by the content of some anthocyanins (delphinidin and petunidin-3-O-glucoside) and gallic acid, and some flavan-3-ols. Tested strains also influenced wine color intensity, pointing out the possibility of modulating the style of a Plavac mali by the use of commercial yeasts.
Ana-Marija Jagatić Korenika; Ivana Tomaz; Darko Preiner; Vedran Plichta; Ana Jeromel. Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia. Fermentation 2021, 7, 92 .
AMA StyleAna-Marija Jagatić Korenika, Ivana Tomaz, Darko Preiner, Vedran Plichta, Ana Jeromel. Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia. Fermentation. 2021; 7 (2):92.
Chicago/Turabian StyleAna-Marija Jagatić Korenika; Ivana Tomaz; Darko Preiner; Vedran Plichta; Ana Jeromel. 2021. "Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia." Fermentation 7, no. 2: 92.
NMR is a swift and highly reproducible spectrometric technique that makes it possible to obtain spectra containing a lot of information about the sample analyzed. This approach helps major components be described in complex mixtures such as wine in just one analysis. Analysis of wine metabolites is very often used to understand the impact of geographical origin or variety on wine quality. NMR is often used for tracing the geographical origin of wine. Research on NMR metabolic effects of geographical origin is of great importance as the high added value of wines results from compliance with state legislation on the protected denomination of origin (PDO) and protected geographical indication (PGI) for the administration of the appellation of wines. A review of NMR with emphasis on SNIF-NMR in the analysis of wine authenticity is given. SNIF-NMR remains a method of choice for the detection of wine chaptalization as it is the only approach which provides position-specific information on the origin of sugar in wine. However, the sample preparation step, which lacks major improvements since its conception, is strenuous and expensive, and suffers from drawbacks in terms of low sample throughput. Mainstream 1D and 2D NMR experiments provide a fast and affordable way to authenticate wine based on the geographical origin, vintage, and variety discrimination, and include a simple and non-destructive sample preparation step. With this approach, spectral data processing often represents a crucial step of the analysis. With properly performed NMR experiments good to excellent differentiation of wines from different vintages, regions, and varieties was achieved recently.
Marko Viskić; Luna Maslov Bandić; Ana-Marija Jagatić Korenika; Ana Jeromel. NMR in the Service of Wine Differentiation. Foods 2021, 10, 120 .
AMA StyleMarko Viskić, Luna Maslov Bandić, Ana-Marija Jagatić Korenika, Ana Jeromel. NMR in the Service of Wine Differentiation. Foods. 2021; 10 (1):120.
Chicago/Turabian StyleMarko Viskić; Luna Maslov Bandić; Ana-Marija Jagatić Korenika; Ana Jeromel. 2021. "NMR in the Service of Wine Differentiation." Foods 10, no. 1: 120.
Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.
Ana-Marija Jagatić Korenika; Ivana Tomaz; Darko Preiner; Marina Lavrić; Branimir Šimić; Ana Jeromel. Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka). Fermentation 2020, 7, 4 .
AMA StyleAna-Marija Jagatić Korenika, Ivana Tomaz, Darko Preiner, Marina Lavrić, Branimir Šimić, Ana Jeromel. Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka). Fermentation. 2020; 7 (1):4.
Chicago/Turabian StyleAna-Marija Jagatić Korenika; Ivana Tomaz; Darko Preiner; Marina Lavrić; Branimir Šimić; Ana Jeromel. 2020. "Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)." Fermentation 7, no. 1: 4.
Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcohols). Higher alcohols such as phenylethyl and isoamyl alcohol as well as 2-methyl-1-butanol, and esters such as diethyl succinate, ethyl hydrogensuccinate, and ethyl lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of diethyl glutarate and diethyl malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chemical esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant analysis using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate analysis.
Ana-Marija Jagatić Korenika; Darko Preiner; Ivana Tomaz; Ana Jeromel. Volatile Profile Characterization of Croatian Commercial Sparkling Wines. Molecules 2020, 25, 4349 .
AMA StyleAna-Marija Jagatić Korenika, Darko Preiner, Ivana Tomaz, Ana Jeromel. Volatile Profile Characterization of Croatian Commercial Sparkling Wines. Molecules. 2020; 25 (18):4349.
Chicago/Turabian StyleAna-Marija Jagatić Korenika; Darko Preiner; Ivana Tomaz; Ana Jeromel. 2020. "Volatile Profile Characterization of Croatian Commercial Sparkling Wines." Molecules 25, no. 18: 4349.
Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (H2SO3) during the pre-fermentative treatments of Sauvignon Blanc must (Vitis vinifera L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine.
Ana-Marija Jagatić Korenika; Josipa Biloš; Bernard Kozina; Ivana Tomaz; Darko Preiner; Ana Jeromel. Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine. Foods 2020, 9, 996 .
AMA StyleAna-Marija Jagatić Korenika, Josipa Biloš, Bernard Kozina, Ivana Tomaz, Darko Preiner, Ana Jeromel. Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine. Foods. 2020; 9 (8):996.
Chicago/Turabian StyleAna-Marija Jagatić Korenika; Josipa Biloš; Bernard Kozina; Ivana Tomaz; Darko Preiner; Ana Jeromel. 2020. "Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine." Foods 9, no. 8: 996.
Jedna od najstarijih kultiviranih biljaka, vinova loza, od pamtivijeka je prisutna u Dalmaciji pa tako i na otoku Braču gdje prvi nalazi o njenom uzgoju datiraju iz rimskog doba. Danas se loza na otoku, uz nekoliko većih proizvođača i zadruga na južnoj strani, uglavnom uzgaja na manjim površinama za potrebe domaćinstava, a u uzgoju prevladavaju autohtone sorte ´Plavac mali´, ´Pošip´ i ´Vugava´. Cilj ovog rada bio je uz literaturni pregled uvjeta i tradicije proizvodnje vina, odrediti kemijski sastav i kakvoću crnih vina berbe 2018. s područja općine Postira, proizvedenih od autohtonih sorata ´Plavac mali´, ´Babić´, ´Tribidrag´ i ´Ninčuša´ te internacionalnih sorata ´Merlot´ i ´Syrah´. Uz osnovni fizikalno-kemijski sastav, analizirane su koncentracije ukupnih fenola i antocijana te senzorna svojstva- vanjski izgled, miris i okus vina jedanaest proizvođača. Osnovnom fizikalno-kemijskom analizom utvrđene su koncentracije alkohola, ekstrakta i pepela svojstvene crnim vinima južnih vinogorja, a svi uzorci bili su u kategoriji polusuhih vina. Koncentracije ukupnih fenolnih spojeva bile su u rasponu 1813-3628 mgL-1 a ukupnih antocijana 97-318 mgL-1. Senzorna analiza vina potvrdila je intenzivnu obojenost vina kod svih uzoraka uz velike razlike u kakvoći okusa i mirisa.
Ana-Marija Jagatić Korenika; Nina Buljević; Ana Jeromel. Tradicija proizvodnje i kakvoća crnih vina općine Postira, vinogorja Brač. Glasnik zaštite bilja 2019, 42, 28 -37.
AMA StyleAna-Marija Jagatić Korenika, Nina Buljević, Ana Jeromel. Tradicija proizvodnje i kakvoća crnih vina općine Postira, vinogorja Brač. Glasnik zaštite bilja. 2019; 42 (5):28-37.
Chicago/Turabian StyleAna-Marija Jagatić Korenika; Nina Buljević; Ana Jeromel. 2019. "Tradicija proizvodnje i kakvoća crnih vina općine Postira, vinogorja Brač." Glasnik zaštite bilja 42, no. 5: 28-37.
Four terroirs where cv. Malvasia Istriana is grown under equal viticultural practices and climatic conditions, but on different soil types, were studied. Grape juice samples were taken during ripening at three grapevine growth stages (S35 – berries begin to colour and enlarge; S36 – berries with intermediate Brix values; and S38 – berries harvest ripe). Malvasia Istriana grape juice showed a specific free amino acids profile during all three grapevine growth stages, where arginine was the most abundant free amino acid, followed by alanine, threonine, tyrosine, aspartic acid, serine, histidine and glutamic acid. Leucine was the least abundant free amino acid on all studied terroirs at all grapevine growth stages. Total free amino acids decreased at S38, compared to both S35 and S36, on all terroirs, except Fiorini terroir where total free amino acids concentration at S38 was significantly lower compared to S36, but significantly higher compared to S35.
Igor Palčić; Ana-Marija Jagatić Korenika; Snježana Jakobović; Igor Pasković; Nikola Major; Dean Ban; Smiljana Goreta Ban; Marko Karoglan; Marko Petek; Mirjana Herak Ćustić; Ana Jeromel. Soil type affects grape juice free amino acids profile during ripening of cv. Malvasia Istriana (Vitis vinifera L.). New Zealand Journal of Crop and Horticultural Science 2019, 48, 22 -33.
AMA StyleIgor Palčić, Ana-Marija Jagatić Korenika, Snježana Jakobović, Igor Pasković, Nikola Major, Dean Ban, Smiljana Goreta Ban, Marko Karoglan, Marko Petek, Mirjana Herak Ćustić, Ana Jeromel. Soil type affects grape juice free amino acids profile during ripening of cv. Malvasia Istriana (Vitis vinifera L.). New Zealand Journal of Crop and Horticultural Science. 2019; 48 (1):22-33.
Chicago/Turabian StyleIgor Palčić; Ana-Marija Jagatić Korenika; Snježana Jakobović; Igor Pasković; Nikola Major; Dean Ban; Smiljana Goreta Ban; Marko Karoglan; Marko Petek; Mirjana Herak Ćustić; Ana Jeromel. 2019. "Soil type affects grape juice free amino acids profile during ripening of cv. Malvasia Istriana (Vitis vinifera L.)." New Zealand Journal of Crop and Horticultural Science 48, no. 1: 22-33.
Aroma profiles and phenolic components of white wines made from ’Pošip’ and ’Škrlet’ (Vitis vinifera L.) both native Croatian, non-aromatic grape varieties enhances the knowledge about these varieties, prepared without maceration (control) and subjected to the pre-fermentative cold maceration (CM). Individual phenolic compounds in wines were determined by high-performance liquid chromatography (HPLC) system, while total phenolics and flavan-3-ols in wines were determined by spectrophotometric methods. CM had the significant impact on the total phenolic and flavan-3-ols composition of ’Škrlet’ wine. The significant increase of some individual phenolic compounds was observed in ’Pošip’ wine. Volatile aroma compounds in wines were determined by gas chromatography (GC) with the previous extraction on the solid phase micro extraction (SPME). The primary aroma compounds, i.e. terpenes were under the significant influence of CM process in ’Škrlet’ wine. Aroma profiles, based on the content of 24 specific compounds, grouped in eight aroma series that contribute to wine odor were developed. CM significantly increased five aroma series in ’Škrlet’ wine and only three in ’Pošip’ wine.
Ana-Marija Jagatić Korenika; Luna Maslov; Snježana Jakobović; Igor Palčić; Ana Jeromel. Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration. Czech Journal of Food Sciences 2019, 36, 459 -469.
AMA StyleAna-Marija Jagatić Korenika, Luna Maslov, Snježana Jakobović, Igor Palčić, Ana Jeromel. Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration. Czech Journal of Food Sciences. 2019; 36 (No. 6):459-469.
Chicago/Turabian StyleAna-Marija Jagatić Korenika; Luna Maslov; Snježana Jakobović; Igor Palčić; Ana Jeromel. 2019. "Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration." Czech Journal of Food Sciences 36, no. No. 6: 459-469.
Senzorna svojstva vina, kako mirnih tako i pjenušavih, definiraju se njihovim vanjskim izgledom, intenzitetom i čistoćom mirisa, harmoničnošću, čistoćom i punoćom okusa te općim dojmom koji proizlazi iz sveobuhvatnosti navedenih parametara. Proizvodnja pjenušavih vina klasičnom metodom podrazumijeva provođenje sekundarne fermentacije u boci što omogućava kontakt vina s talogom kvasaca određeni vremenski period čime se direktno utječe na aromatski profil i kakvoću okusa. Obzirom na sorpcijski kapacitet stanične stjenke kvasca, tijekom dozrijevanja može doći do značajnih razlika u koncentracijama pojedinih hlapivih spojeva, a samim time i intenziteta te kakvoće mirisa pojedinog pjenušca. U definiranju kakvoće pjenušavih vina, uz mirisna i okusna svojstva, vrednovanje vanjskog izgleda ima posebnu važnost obzirom na perlanje kao čimbenik koji ga razlikuje od mirnih vina, a čini i značajnu razliku među pojedinim pjenušcima. Cilj ovog istraživanja bio je utvrditi razlike u vanjskom izgledu, intenzitetu, duljini i kakvoći perlanja, kakvoći i postojanosti mirisa i okusa te općem dojmu kod 10 bijelih i 5 rosé pjenušavih vina različite duljine dozrijevanja.
Ana Jeromel; Nikola Šember; Ana-Marija Jagatić Korenika. Duljina dozrijevanja kao čimbenik kakvoće pjenušavih vina. Glasnik zaštite bilja 2018, 41, 84 -90.
AMA StyleAna Jeromel, Nikola Šember, Ana-Marija Jagatić Korenika. Duljina dozrijevanja kao čimbenik kakvoće pjenušavih vina. Glasnik zaštite bilja. 2018; 41 (6):84-90.
Chicago/Turabian StyleAna Jeromel; Nikola Šember; Ana-Marija Jagatić Korenika. 2018. "Duljina dozrijevanja kao čimbenik kakvoće pjenušavih vina." Glasnik zaštite bilja 41, no. 6: 84-90.
Utjecaj srednje i jako paljenih bačava (225 L) od slavonske hrstovine na kakvoću crnih vina praćen je tijekom 9 mjeseci dozrijevanja. Cilj istraživanja bio je utvrditi razlike u kemijskom sastavu i senzornim svojstvima vina ´Cabernet Sauvignon´, ´Merlot´ i ´Petit Verdot´. Promjene u kemijskom sastavu vina praćene su metodom plinska kromatografija-masena spektrometrija (GC-MS) temeljem uzorkovanja vina svakih 3 mjeseca. Utvrđen je različiti intenzitet ekstrakcije polifenolnih spojeva, ovisno o jačini paljenja bačava koji je najviše utjecao na koncentracije eugenola, gvajakola, vanilina te cis i trans-hrastovog laktona. Na koncentracije ostalih laktona (γ-heksalakton, γ-nonalakton, γ-dekalakton) veći utjecaj je imala sorta u odnosu na jačinu paljena i vrijeme dozrijevanja. Ekstrakcija hlapivih spojeva iz drva bila je različita među ispitivanim vinima pri čemu je u vinu ´Cabernet Sauvignon´ bila najintenzivnija. Razlike su utvrđene i u koncentracijama hlapivih fenola. Tako su vina ´Petit Verdot´ imala najnižu koncentraciju etil-fenola i etilgvajakola dok je veća koncentracija zabilježena u vinima ´Cabernet Sauvignon´ neovisno o jačini paljenja. Prema rezultatima senzornog ocjenjivanja bolja su vina dozrijevana u srednje paljenim bačvama u odnosu na ona iz jako paljenih, pri čemu je ukupno najbolje ocijenjeno vino sorte ´Merlot´.
Ana Jeromel; Fumica Orbanić; Ivana Tomaz; Željko Andabaka; Ana-Marija Jagatić Korenika. Kakvoća crnih vina (V. vinifera L.) dozrijevanih u bačvama od slavonske hrastovine. Glasnik zaštite bilja 2017, 40, 19 -27.
AMA StyleAna Jeromel, Fumica Orbanić, Ivana Tomaz, Željko Andabaka, Ana-Marija Jagatić Korenika. Kakvoća crnih vina (V. vinifera L.) dozrijevanih u bačvama od slavonske hrastovine. Glasnik zaštite bilja. 2017; 40 (6):19-27.
Chicago/Turabian StyleAna Jeromel; Fumica Orbanić; Ivana Tomaz; Željko Andabaka; Ana-Marija Jagatić Korenika. 2017. "Kakvoća crnih vina (V. vinifera L.) dozrijevanih u bačvama od slavonske hrastovine." Glasnik zaštite bilja 40, no. 6: 19-27.
Hladna maceracija se sve više nameće kao jedan od uobičajenijih tehnoloških postupaka u proizvodnji bijelih vina čime se utječe na kompleksnost arome i punoću okusa vina. Područje uzgoja autohtone sorte ´Grk´ (Vitis vinifera L.) usko je vezano uz otok Korčulu pri čemu je najpoznatiji vinogradarski položaj u Lumbardi. Dosadašnja tehnologija proizvodnje bijelih vina na tom području bila je vezana isključivo uz postupak brze prerade ili uz tradicionalnu maceraciju u nekontroliranim uvjetima. Cilj ovoga rada je primjenom kontrolirane hladne maceracije i različitih selekcioniranih sojeva kvasaca definirati osnovna fizikalno-kemijska svojstva, aromatski profil te senzorna svojstva vina Grk. U istraživanju je korišteno grožđe sorte ´Grk´, berbe 2014. godine te komercijalni sojevi kvasaca Lalvin EC 1118 i Lalvin QA23. Neposredno nakon procesa runjenja i muljanja ohlađenoga grožđa, dobiveni masulj maceriran je na temperaturi od 10 °C u trajanju od 6 sati. Nakon procesa taloženja, moštovi su inokulirani selekcioniranim kvascima te je provedena alkoholna fermentacija u kontroliranim uvjetima. U dobivenim vinima je provedena osnovna fizikalno-kemijska analiza prema metodama OIV-a, analiza aromatskih spojeva uz pomoć plinske kromatografije te senzorno ocjenjivanje.
Ana-Marija Jagatić Korenika; Ivan Batisitć; Ana Jeromel. Utjecaj hladne maceracije na kakvoću vina Grk. Glasnik zaštite bilja 2017, 40, 86 -94.
AMA StyleAna-Marija Jagatić Korenika, Ivan Batisitć, Ana Jeromel. Utjecaj hladne maceracije na kakvoću vina Grk. Glasnik zaštite bilja. 2017; 40 (5):86-94.
Chicago/Turabian StyleAna-Marija Jagatić Korenika; Ivan Batisitć; Ana Jeromel. 2017. "Utjecaj hladne maceracije na kakvoću vina Grk." Glasnik zaštite bilja 40, no. 5: 86-94.
The effect of supplementation of Riesling (Vitis vinifera L.) must with ammonium sulphate (AS) ontryptophan (Trp) and indole-3-acetic acid (IAA) metabolism during alcoholic fermentation with fourcommercial yeast strains (Uvaferm CEG, Lalvin Cross Evolution, Anchor VIN 13 and Anchor exoticSPH) were examined. AS addition reduced Trp uptake by yeasts from 1% to 15%. Wines produced byAnchor VIN 13 and Uvaferm CEG yeasts with AS addition had the highest concentrations of Trp (0.60and 0.59 mg/L respectively). Concentrations of total and bound IAA decreased during all treatments. Atthe end of fermentation the highest concentration of free IAA was measured in the control must inoculatedwith Anchor VIN 13 yeast (35.83 μg/L) and the lowest in the sample inoculated with Uvaferm CEG yeast(13.08 μg/L). Anchor VIN 13 yeast showed the strongest change in metabolism due to AS addition duringfermentation. 2-Aminoacetophenone (2-AAP) formation was not observed in all the studied wines.
M. Mihaljević Žulj; I. Tomaz; L. Maslov Bandić; I. Puhelek; Ana-Marija Jagatić Korenika; A. Jeromel. Influence of Different Yeast Strains on Metabolism of Tryptophan and Indole-3-Acetic Acid During Fermentation. South African Journal of Enology and Viticulture 2016, 36, 44 -49.
AMA StyleM. Mihaljević Žulj, I. Tomaz, L. Maslov Bandić, I. Puhelek, Ana-Marija Jagatić Korenika, A. Jeromel. Influence of Different Yeast Strains on Metabolism of Tryptophan and Indole-3-Acetic Acid During Fermentation. South African Journal of Enology and Viticulture. 2016; 36 (1):44-49.
Chicago/Turabian StyleM. Mihaljević Žulj; I. Tomaz; L. Maslov Bandić; I. Puhelek; Ana-Marija Jagatić Korenika; A. Jeromel. 2016. "Influence of Different Yeast Strains on Metabolism of Tryptophan and Indole-3-Acetic Acid During Fermentation." South African Journal of Enology and Viticulture 36, no. 1: 44-49.