Malolactic fermentation (MLF) is a complex biochemical process playing an important role in the production of red wines. The main reasons for its implementation are the reduction of titratable acidity and the consequent increase of pH, microbiological stability of wine, and changes in aromatic and sensory properties of wine. The aim of this study was to determine the compatibility of yeast and bacteria used by different malolactic fermentation techniques and their influence on the fermentation duration, concentration of individual organic acids, aroma compounds, and on chemical and sensory properties of Teran wines. The experiment included control treatment (without MLF), spontaneous MLF, induced MLF at the beginning of alcoholic fermentation with simultaneous inoculation of yeast and bacteria (co-inoculation) and induced MLF after alcoholic fermentation (sequential MLF). In the co-inoculation treatment MLF had no negative effect on the alcoholic fermentation kinetic. Alcoholic fermentation was complete in all treatments. Co-inoculation resulted in a significantly shorter duration of the MLF process. In all MLF treatments, significant reduction of titratable acidity and the increase of pH values was noted. Wines of the spontaneous MLF treatment obtained the highest concentration of volatile acidity and ethyl acetate. In all MLF treatments a complete consumption of malic acid and a decrease in concentration of citric acid, total amount of higher alcohols, and acetaldehyde were observed. Furthermore, significantly higher concentrations of ethyl esters, diacetyl, acetoin, and 2,3-butanediol were present in wines from all MLF treatments. Keywords: Oenococcus oeni, co-inoculation, aroma compounds, organic acids, duration of malolactic fermentation SAŽETAK Jabucno-mlijecna fermentacija (JMF) složen je biokemijski proces koji ima važnu ulogu u proizvodnji vecine crnih vina. Glavni ucinci primjene JMF su snižavanje ukupne kiselosti uz rast pH vrijednosti, mikrobiološka stabilnost vina te promjena aromatskih senzornih svojstava vina. Cilj ovog istraživanja bio je utvrditi utjecaj razlicitih nacina jabucno-mlijecne fermentacije na kompatibilnost kvasca i bakterija, duljinu trajanja fermentacije, koncentraciju pojedinacnih organskih kiselina i spojeva arome te senzorna svojstva vina sorte 'Teran' (Vitis vinifera L.). Pokus je obuhvacao kontrolni tretman (bez JMF), spontanu JMF, induciranu JMF u pocetku alkoholne fermentacije (koinokulacija) te induciranu JMF po završenoj alkoholnoj fermentaciji. U svim tretmanima alkoholna fermentacija je u potpunosti završila, bez zastoja ili usporavanja. Koinokulacija je utjecala na znacajno krace trajanje JMF. Svi tretmani s JMF znacajno su utjecali na sniženje koncentracije titracijske kiselosti i povecanje pH vrijednosti. Najviše koncentracije hlapive kiselosti i etil acetata utvrdene su u vinima spontane JMF. U svim tretmanima s JMF zabilježena je potpuna razgradnja jabucne kiseline te sniženje koncentracije limunske kiseline, ukupnih viših alkohola i acetaldehida. Nadalje, znacajno više koncentracije etilnih estera, diacetila, acetoina i 2,3-butandiola zabilježene su u svim tretmanima s JMF. Kljucne rijeci: Oenococcus oeni, koinokulacija, spojevi arome, organske kiseline, trajanje jabucno-mlijecne fermentacije