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White grape variety Maraština as a promising source of non-Saccharomyces yeasts intended as starter cultures
Vesna Milanović, Federica Cardinali, Ana Boban, Jasenka Gajdoš Kljusurić, Andrea Osimani, Lucia Aquilanti, Cristiana Garofalo and Irena Budić-Leto Food Bioscience 55 103033 (2023) https://doi.org/10.1016/j.fbio.2023.103033
Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of ‘Karasakiz’ grapes from different regions over two consecutive vintages