The effect of inactivated yeast-based products on the process of wine aging, phenolic compounds and sensory characteristics of red wine Prokupac

Author： Malićanin Marko  

Publisher： Edp Sciences

E-ISSN： 2117-4458|9|issue|02004-02004

ISSN： 2117-4458

Source： Bio Web of conference, Vol.9, Iss.issue, 2017-07, pp. : 02004-02004

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