Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Ana Marija Jagatić Korenika"'
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 6, Pp 92-99 (2021)
The influence of encapsulated yeast ProElif® (Saccharomyces cerevisiae) in comparison with the yeast Fermol Blanc (Saccharomyces bayanus) in the production of naturally sparkling rosé wine by bottle fermentation produced from the indigenous grape c
Externí odkaz:
https://doaj.org/article/56ae72d139f84fc0bf955643f398bf66
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 6, Pp 92-99 (2021)
Prirodno pjenušavo ružičasto vino od autohtonog kultivara vinove loze Teran (Vitis vinifera L.) proizvedeno je metodom vrenja u boci uz primjenu inkapsuliranog kvasca ProElif® (Saccharomyces cerevisiae) i komercijalnog suhog kvasca Fermol Blanc (
Externí odkaz:
https://doaj.org/article/d37e283d4e7148a388f9032bb23ae3ae
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 5, Pp 48-57 (2021)
Cilj ovog istraživanja bio je utvrditi učinke primjene različitih sojeva kvasaca Saccharomyces cerevisiae i Lachancea thermotolerans na osnovni kemijski sastav, koncentracije pojedinačnih organskih kiselina, fenolnih spojeva i glicerola u vinu. U
Externí odkaz:
https://doaj.org/article/1c0ec452f8f34f80be8b22bde8047a18
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 5, Pp 48-57 (2021)
The aim of this research was to determine the effects of using different strains of yeast Saccharomyces cerevisiae and Lachancea thermotolerans on basic chemical composition, concentrations of individual organic acids, polyphenolic compounds and glyc
Externí odkaz:
https://doaj.org/article/2a157824a4be4f7db0d769de76221aee
Autor:
Valentina Tuščić, Darko Preiner, Željko Andabaka, Domagoj Stupić, Zvjezdana Marković, Ana Marija Jagatić Korenika, Iva Šikuten, Petra Štambuk, Ivana Tomaz, Ana Jeromel
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 5, Pp 68-74 (2021)
Polifenolni sastav grožđa i vina predmet je brojnih istraživanja, ponajviše zbog utjecaja pojedinačnih polifenola na senzorna svojstva vina te njihovog blagotvornog učinka na ljudsko zdravlje. Zbog klimatskih promjena koje postaju učestalije s
Externí odkaz:
https://doaj.org/article/f0a4f04dfcc745c785a1bf9714ff1dd2
Autor:
Valentina Tuščić, Darko Preiner, Željko Andabaka, Domagoj Stupić, Zvjedana Marković, Ana Marija Jagatić Korenika, Iva Šikuten, Petra Štambuk, Ivana Tomaz, Ana Jeromel
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 5, Pp 68-74 (2021)
Numerous studies have been dealing with the polyphenolic composition of grapes and wine, mostly due to the influence of individual polyphenols on the sensory properties of wine and their beneficial effect on human health. Due to climate change, which
Externí odkaz:
https://doaj.org/article/c799760dc0ca44448989e66f2ba93951
Publikováno v:
Journal of Central European Agriculture, Vol 22, Iss 3, Pp 582-595 (2021)
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, microbiologica
Externí odkaz:
https://doaj.org/article/c435cb85b60147f490afc9ede40cb252
Publikováno v:
Journal of Central European Agriculture, Vol 21, Iss 4, Pp 861-869 (2020)
Wine contains a large number of different chemical compounds, the interaction of which influences the formation of its quality defined by the intensity and quality of the color, its aromatic and taste properties. It is the presence of organic acids a
Externí odkaz:
https://doaj.org/article/590fdc7acd5d4c68b04e4311a241acf6
Autor:
Ana-Marija Jagatić Korenika, Darko Preiner, Ivana Tomaz, Martina Skendrović Babojelić, Ana Jeromel
Publikováno v:
Horticulturae, Vol 8, Iss 8, p 689 (2022)
The aromatic and sensory profiles of monovarietal sparkling ciders made according to the modified Méthode Ancestrale or Pétillant Naturel (Pét-Nat) method were established. Three Croatian traditional apple varieties (‘Božićnica’, ‘Bobovac
Externí odkaz:
https://doaj.org/article/a5b90f2d946045f5b520e4ed0fc1b809
Autor:
Marina Tomašević, Natka Ćurko, Ana Jeromel, Darko Preiner, Valentina Tuščić, Ana-Marija Jagatić Korenika, Katarina Lukić, Karin Kovačević Ganić
Publikováno v:
Glasnik zaštite bilja. 45:114-121
Varietal thiols are extremely volatile and desirable wine aroma compounds that contribute to tropical fruit notes. Their concentration depends on numerous factors, from agricultural practices to winemaking procedures and storage conditions. Among the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a7f75628006d79e07924ed0954890a0
https://doi.org/10.31727/gzb.45.5.12
https://doi.org/10.31727/gzb.45.5.12