Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Dejan Bavčar"'
Publikováno v:
Acta Agriculturae Slovenica, Vol 105, Iss 1 (2015)
Teran PTP is a protected wine with a recognized traditional denomination produced from a grapevine variety ‘Refošk’ in winegrowing district Kras in Slovenia (European Union, 2009; Pravilnik, 2008). The aromatic profile of 82 Teran PTP wines prod
Externí odkaz:
https://doaj.org/article/09705fadf44a46e8bc9d9ebda8394479
Publikováno v:
Food Technology and Biotechnology, Vol 41, Iss 4, Pp 353-359 (2003)
In the process of wine fermentation temperature and the amount of carbon dioxide present represent parameters that can be easily monitored and controlled. The influence of variation of the process temperature and the fluxes of additional inlet gaseou
Externí odkaz:
https://doaj.org/article/89a3e1674b0f4323ab2b5693273fc198
Autor:
Tatjana Košmerl, Dejan Bavčar
Publikováno v:
Food Technology and Biotechnology, Vol 40, Iss 4, Pp 321-329 (2002)
The possibility of fast determination of alcohol and total dry extract from given relative density and refractive index in wine was examined on fifty eight samples of Slovenian white and red still wines. Calculated relation values obtained from liter
Externí odkaz:
https://doaj.org/article/8ddaa985f2214637b73d06b2018ebdba
Autor:
Dejan BAVČAR, Helena BAŠA ČESNIK
Publikováno v:
Acta Agriculturae Slovenica, Vol 97, Iss 3 (2011)
Wine aroma is influenced by a number of volatile compounds. This article describes the validation of the method for 26 volatile compounds found in wine. Volatile compounds were determined with discontinuous liquid-liquid extraction and GC-MS detectio
Externí odkaz:
https://doaj.org/article/5775dcca9b5c48dcb17b99dfe803f72f
Autor:
Tatjana KOŠMERL, Dejan BAVČAR
Publikováno v:
Acta Agriculturae Slovenica, Vol 81, Iss 2 (2003)
The possibility of fast determination of ash content from given conductivity, alcohol and total dry extract was examined on 58 samples of Slovenian white and red still wines. Values calculated by literature relations were compared to experimentally d
Externí odkaz:
https://doaj.org/article/faa599ab59ed406c9442721350780fe2
Autor:
Klemen Lisjak, Sanja Radeka, Kristina Grozić, Paolo Sivilotti, Marijan Bubola, Dejan Bavčar, Igor Lukić, Andreja Vanzo
Publikováno v:
Journal of the Science of Food and Agriculture. 99:904-914
Background: Leaf removal is a viticultural practice that promotes the biosynthesis of several important grape constituents by improving fruit zone microclimate. The purpose of this study was to assess the effects of hand and mechanical leaf removal,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::767be015cf81fd9374c378d4fbca869d
https://doi.org/10.1002/jsfa.9262
https://doi.org/10.1002/jsfa.9262
Publikováno v:
Food Additives & Contaminants: Part B. 9:256-260
Monitorting of plant protection product residues was performed in 12 grape and 66 wine samples of "Malvasia Istriana" variety, produced in Istria winegrowing region of Croatia and Slovenia. The samples were analysed for the presence of 169 different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd0d9b2e01efa6ab6bf433c1561d4ce5
https://doi.org/10.1080/19393210.2016.1208289
https://doi.org/10.1080/19393210.2016.1208289
Autor:
Peter Dušak, Darko Makovec, Mojca Benčina, Dejan Bavčar, Marin Berovič, Tatjana Košmerl, Martina Turk
Publikováno v:
Biochemical Engineering Journal. 110:134-142
A new method for magnetic separation of the magnetized lactic acid bacteria (LAB) Oenococcus oeni at a desired stage of the malolactic fermentation (MLF) in wine was developed. The method includes the bonding of functionalized magnetic nanoparticles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c1c0816e22d3372e9df24375feebe49
https://doi.org/10.1016/j.bej.2016.02.016
https://doi.org/10.1016/j.bej.2016.02.016
Autor:
Marijan, Bubola, Igor, Lukić, Sanja, Radeka, Paolo, Sivilotti, Kristina, Grozić, Andreja, Vanzo, Dejan, Bavčar, Klemen, Lisjak
Publikováno v:
Journal of the science of food and agriculture. 99(2)
Leaf removal is a viticultural practice that promotes the biosynthesis of several important grape constituents by improving fruit zone microclimate. The purpose of this study was to assess the effects of hand and mechanical leaf removal, applied at t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b0baa402302f41dd31dec6f21d4ee5e6
https://pubmed.ncbi.nlm.nih.gov/30009493
https://pubmed.ncbi.nlm.nih.gov/30009493
Publikováno v:
ResearcherID
Zelen, Ribolla Gialla and Malvasia Istriana, grapes from the Vitis vinifera (L.) varieties, were subjected to four processes involving grape skin contact. Fresh and fruity young wines were produced by adding 6% or 12% grape berries, respectively, dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4de8c7389868190ec130badfdd88cabf
https://doi.org/10.21548/32-2-1379
https://doi.org/10.21548/32-2-1379