Fišera, M. ., Å ustová, K. ., Tvrzník, P. ., Velichová, H. ., Fišerová, L. ., Lukášková, E. . and Kráčmar, S. . (2022) “REDUCE THE SULPHUR DIOXIDE CONTENT OF WINE BY BIOLOGICAL PROCESS IN RELATION TO THE CONTENT OF POLYPHENOLIC SUBSTANCES ”, Journal of microbiology, biotechnology and food sciences, 11(5), p. e5975. doi: 10.55251/jmbfs.5975.