The impact of the fermentation conditions on the ester producing capacity of different Saccharomyces cerevisiae strains and the organoleptic profile of Cabernet Sauvignon wines [elektronický zdroj] / Tatyana Yoncheva, Hristo Spasov, Georgi Kostov. -- ilustr., tab. -- Bibliografické odkazy. In: Journal of Microbiology, Biotechnology and Food Sciences. -- ISSN 1338-5178. -- Vol. 9, no. 3 (2019), s. 562-566, online. https://dx.doi.org/10.15414/jmbfs.2019/20.9.3.562-566 vína * Cabernet Sauvignon * kvasinky * pivné kvasinky * fermentácia * senzorické analýzy