We have published the results of enological and enzymatic characterization of different species of non-Saccharomyces yeasts, isolated and identified at the molecular level in this project which we have stored in the Institute’s collection. This work is a continuation of the previous research on the microbiota present in the Maraština variety that we published in the journal Food Research International (2022). We achieved part of the project goals with this two publications in the aims of elucidation of the specific mechanism of non-Saccharomyces yeasts in the formation of the primary and secondary wine aroma of variety Maraština.

More details about the results can be found at the link, and free access by the journal publisher has been enabled since August 11 until October 3, 2023.

https://doi.org/10.1016/j.fbio.2023.103033