The suitability of malolactic fermentation for the Cviček wine

URN:NBN:SI:doc-U21SPZ3X2013Čuš, Francdocuments/doc/U/URN_NBN_SI_doc-U21SPZ3X_001.htmdocuments/doc/U/URN_NBN_SI_doc-U21SPZ3X_001.pdfdocuments/doc/U/URN_NBN_SI_doc-U21SPZ3X_001.txt1101articlestr. 93-1031581-91751854-19414117864URN:NBN:SI:doc-U21SPZ3XengBiotehniška fakultetaActa agriculturae SlovenicaInCaciditybiological deacidificationbiološki razkisCvičekkislinaOenococcus oenisensory evaluationsenzorično ocenjevanjevinowineThe suitability of malolactic fermentation for the Cviček wine