The Influence of Yeast Strains on the Composition and Sensory Quality of Gewürztraminer Wine

by Mojca Jenko, Franc Čuš
Published 2013-01-01

Modulation of Welschriesling wine volatiles through the selection of yeast and lactic acid bacteria

by Katja Suklje, Franc Čuš
Published 2021-09-01

Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation

by Polona Zabukovec, Neža Čadež, Franc Čuš
Published 2020-01-01

Removal of Pyrimethanil and Fenhexamid from Saccharomyces cerevisiae Liquid Cultures

by Etjen Bizaj, Peter Raspor, Franc Čuš
Published 2011-01-01

Comparison of different optimization and process control procedures

by Marko Reibenschuh, Franc Cus, Uros Zuperl
Published 2010-10-01

Properties of Bacterial Cellulose Produced Using White and Red Grape Bagasse as a Nutrient Source

by Linda Ogrizek, Janja Lamovšek, Franc Čuš, Mirjam Leskovšek, Marija Gorjanc
Published 2021-06-01

Product lifecycle management through innovative and competitive business environment

by Valentina Gecevska, Paolo Chiabert, Zoran Anisic, Franco Lombardi, Franc Cus
Published 2010-10-01

Yeast Population Dynamics in Spontaneous and Inoculated Alcoholic Fermentations of Zametovka Must

by Franc Cus, Katja Povhe Jemec, Tatjana Zagorc, Neza Cadez, Julij Nemanic, Peter Raspor
Published 2002-01-01

Isotope Analysis (13C, 18O) of Wine From Central and Eastern Europe and Argentina, 2008 and 2009 Vintages: Differentiation of Origin, Environmental Indications, and Variations With...

by Micha Horacek, Nives Ogrinc, Dana Alina Magdas, Daniel Wunderlin, Sanja Sucur, Vesna Maras, Ana Misurovic, Reinhard Eder, Franc Čuš, Stefan Wyhlidal, Wolfgang Papesch
Published 2021-05-01