The Effect of Yeast Autolysis on Wine's Aromatic Profile
Authors
Jan Mikuš
Department of viticulture and enology, Faculty of Horticulture Mendel University in Brno, Lednice, Czech Republic
Michaela Kulhánková
Department of viticulture and enology, Faculty of Horticulture Mendel University in Brno, Lednice, Czech Republic
Michal Kumšta
Department of viticulture and enology, Faculty of Horticulture Mendel University in Brno, Lednice, Czech Republic
Božena Průšová
Department of viticulture and enology, Faculty of Horticulture Mendel University in Brno, Lednice, Czech Republic
Mojmír Baroň
Department of viticulture and enology, Faculty of Horticulture Mendel University in Brno, Lednice, Czech Republic
DOI: https://doi.org/10.2478/mittklbg-2024-0014 | Journal eISSN: 3061-063X | Journal ISSN: 3061-0621
Language: English
Page range: 173 - 188
Submitted on: Dec 22, 2023
Published on: Jan 9, 2026
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Related subjects:
© 2026 Jan Mikuš, Michaela Kulhánková, Michal Kumšta, Božena Průšová, Mojmír Baroň, published by High School and Federal Office of Viticulture and Pomology
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.