Publications by authors named "Stipe Ivic"
This research aimed to analyze the impact of two different non- yeast species on the aromatic profile of red wines made from the Babić ( L.) red grape variety. The grapes were obtained from two positions in the Middle and South of Dalmatia.
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- Understanding the dynamics of fungal communities during the fermentation of Maraština grapes in Croatia is crucial for studying their effects on wine's phenolic content.
- The research identified key fungal species present during the fermentation process, noting that Metschnikowia pulcherrima and other yeasts were dominant initially, with Saccharomyces cerevisiae taking over later.
- Results indicated specific correlations between certain fungi and various phenolic compounds, which can influence wine quality, highlighting the need for further research into how these native yeasts affect wine characteristics.