Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region

by Marin Berovič, Mojmir Wondra, Iztok Klenar
Published 2004-01-01

The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation

by Aleksandra Kukec, Štefan Čelan, Mojmir Wondra, Marin Berovič
Published 2002-01-01

Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must

by Jan Mavri, Mojmir Wondra, Tatjana Košmerl, Dejan Bavčar, Marin Berovič
Published 2003-01-01

CHANGES IN VOLATILE COMPOSITION OF KRALJEVINA WINES BY CONTROLLED MALOLACTIC FERMENTATION

by Ana JEROMEL, Stanka HERJAVEC, Sandi ORLIC, Sulejman REDŽEPOVIĆ, Mojmir Wondra
Published 2008-11-01