Å OTTNÍKOVÁ, V.; HŘIVNA, L.; JůZL, M.; CWIKOVÁ, O. THE DIFFERENCE IN COLOR AND SENSORY OF ORGANIC QUALITY WINE AND WINE FROM CONVENTIONAL CULTIVATION. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 3, n. special issue 3 (Food Sciences), p. 285–288, 2014. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7592. Acesso em: 25 apr. 2026.