Abstract:The object of the mycorrhizal association between vine and fungus is to increase the absorption of water and/or nutrients from the soil. The aim of this research was to investigate the influence of mycorrhiza to the final product-wine. Besides, for the fermentation process authentic yeasts and four different commercial strains of yeasts were used. Grapes were grown in the wine growing region of Kutjevo, Croatia, in 2013. A typical variety from this region is Graševina. Obtained samples of wines were tested for… Show more
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