THE QUALITY OF RED WINE FROM VRANEC, MERLOT AND FRANKOVKA FERMENTED BY COMMERCIAL AND BAKER’S YEASTS . Journal of Agriculture and Plant Sciences, [S. l.], v. 21, n. 1, p. 41–47, 2023. DOI: 10.46763/JAPS23211041i. Disponível em: https://js.ugd.edu.mk/index.php/YFA/article/view/5753. Acesso em: 5 may. 2026.