Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Božena Průšová"'
Publikováno v:
Fermentation, Vol 10, Iss 3, p 122 (2024)
This study focuses on the impact of new methods for inhibiting malolactic fermentation in white wines on their analytical and sensory properties. Enological preparations with different mechanisms of effect were tested: fumaric acid, chitosan, Estaan
Externí odkaz:
https://doaj.org/article/41d7eeb493cb4b6da805e0579a48f20f
Autor:
Radim Holesinsky, Bozena Prusova, Mojmir Baron, Jaromir Fiala, Eliska Sembolova, Lenka Sochorova, Kamil Prokes, Jiri Sochor
Publikováno v:
Kvasný průmysl, Vol 66, Iss 4, Pp 296-306 (2020)
In this paper we focus on possibilities of using natural microflora from vineyards to enhance spontaneous fermentation. Obtained yeast isolates, naturally occurring in vineyards, which were previously isolated in 2017 and 2018, were used for inoculat
Externí odkaz:
https://doaj.org/article/e429c2283c5a4d84bf8a5634a8a5f81b
Autor:
Lenka Sochorova, Bozena Prusova, Tunde Jurikova, Jiri Mlcek, Anna Adamkova, Mojmir Baron, Jiri Sochor
Publikováno v:
Molecules, Vol 25, Iss 16, p 3736 (2020)
The paper deals with the study of antioxidant properties of extracts from vine seeds (Vitis vinifera L.) using spectrometric and chromatographic techniques. Ten vine varieties (Cerason, Laurot, Kofranka, Gewürztraminer, Hibernal, Blaufrankisch, Zwei
Externí odkaz:
https://doaj.org/article/c4160e797c914ed48bbdea6df4696ad8
Autor:
Milos Vidlar, Katerina Dadakova, Tomas Kasparovsky, Mojmir Baron, Božena Průšová, Jiri Sochor
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
This study aimed to determine the concentrations of the lignans pinoresinol, secoisolariciresinol, matairesinol and isolariciresinol in white wines aged in twelve different oak barrels originating from different cooperages and regions and with differ
Externí odkaz:
https://doaj.org/article/dfd43a7c83cd42d29b32e89cea039d55
Autor:
Radim Holešinský, Božena Průšová, Mojmír Baroň, Jaromír Fiala, Petra Kubizniakova, Vít Paulíček, Jiří Sochor
Publikováno v:
Potravinarstvo, Vol 14, Pp 692-703 (2020)
This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts. To collect the greatest diversity of microorgani
Externí odkaz:
https://doaj.org/article/f1bb5087503f4b63baa7eb8de03194a1
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 66, Iss 4, Pp 889-896 (2018)
In this study effects of commercial yeast preparations on the aromatic profile of Sauvignon Blanc varietal wine were investigated. Grape juice was divided to 7 experimental variants and fermented spontaneously and using 6 commercial strains of Saccha
Externí odkaz:
https://doaj.org/article/b56ce718369f43c8a424f4bd0fea111a
Autor:
Mojmír Baroň, Jaromír Fiala, Radim Holešinský, Božena Průšová, Petra Kubizniaková, Jiří Sochor, Vít Paulíček
Publikováno v:
Potravinarstvo, Vol 14, Pp 692-703 (2020)
This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts. To collect the greatest diversity of microorgani
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e17e0d9edbe92f3ab4872ee97070655
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1280
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1280
Autor:
Tomáš Kašparovský, Božena Průšová, Lenka Jurasová, Jiří Sochor, Mojmír Baroň, Kateřina Dadáková
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 76(4)
Plant lignans possess several properties beneficial for human health and therefore, increasing their contents in foods and beverages is desirable. One of the lignan sources in human diet is wine. To elucidate the origin of lignans contained in wine,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::811460e710ebc0ea1b9efb187fc52226
https://pubmed.ncbi.nlm.nih.gov/34626324
https://pubmed.ncbi.nlm.nih.gov/34626324
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 66, Iss 4, Pp 889-896 (2018)
In this study effects of commercial yeast preparations on the aromatic profile of Sauvignon Blanc varietal wine were investigated. Grape juice was divided to 7 experimental variants and fermented spontaneously and using 6 commercial strains of Saccha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a7ae6f375496743511d9efa506123e4
https://acta.mendelu.cz/66/4/0889/
https://acta.mendelu.cz/66/4/0889/
Publikováno v:
Foods, Vol 12, Iss 3, p 574 (2023)
During alcoholic fermentation, a considerable amount of carbon dioxide (CO2) is produced, and the stream of CO2 can strip aromatic substances from the fermenting must. Aroma losses during fermentation can be significant and may lead to a reduction in
Externí odkaz:
https://doaj.org/article/7f8e55b736454b65928424da14b5c230