Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Dominik Durner"'
Publikováno v:
OENO One, Vol 58, Iss 4 (2024)
Despite the lack of consensus regarding the effects of different soils on wine flavour, the simplification of terroir to soil type has become increasingly common in wine marketing, particularly for German Riesling. To examine the effects of this stra
Externí odkaz:
https://doaj.org/article/1337b35bb7db48d7bd885871ba0bdbbf
Autor:
Svetlana Cvetkova, Michael Wacker, Jutta Keiser, Benedikt Hirt, Mario Stahl, Maren Scharfenberger-Schmeer, Dominik Durner
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
UV‑C treatment is a non-thermal technology that could be used for the microbiological stabilisation of must and wine. However, light - in this case UV‑C light - has an impact on wine. UV‑C is a high-energy light source and can promote photo-ind
Externí odkaz:
https://doaj.org/article/a787355d811141619888f7b4a4fded09
Publikováno v:
Beverages, Vol 10, Iss 3, p 77 (2024)
The “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate from no
Externí odkaz:
https://doaj.org/article/256b1d79ee2b4629a559d1e2f5c78a17
Publikováno v:
American Journal of Enology and Viticulture. 73:267-276
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::672fab5b7e2908b5d0d3ae3aa36953ad
https://doi.org/10.5344/ajev.2022.22007
https://doi.org/10.5344/ajev.2022.22007
Publikováno v:
Journal of Agricultural and Food Chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77e568e7ebbde91adfbea48d58ed279d
https://doi.org/10.1021/acs.jafc.3c01284
https://doi.org/10.1021/acs.jafc.3c01284
Publikováno v:
American Journal of Enology and Viticulture. 73:48-55
In this study, the influence of vibration, bottle position, and initial headspace volume on the oxygen distribution inside a wine bottle were investigated. For this purpose, a model wine was filled in 0.75 L wine bottles and stored horizontally and v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9161f9e9d298bc51819cacb812af858
https://doi.org/10.5344/ajev.2021.21023
https://doi.org/10.5344/ajev.2021.21023
Autor:
Thi H. Nguyen, Dominik Durner
Publikováno v:
Food Quality and Preference. 107:104844
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fad2736b8652bb509e91c8c1cbdf256b
https://doi.org/10.1016/j.foodqual.2023.104844
https://doi.org/10.1016/j.foodqual.2023.104844
Autor:
Tom Green, Emmanuelle Gourdain, Géraldine Hirschy, Mehdi Sine, Martin Geyer, Norbert Laun, Manuela Zude-Sasse, Dominik Durner, Christian Koch, Noura Rhemouga, Julian Schill, Christian Bitter, Jan Reinier de Jong
Publikováno v:
Handbook Digital Farming ISBN: 9783662643778
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d9a3396f92fc530de01678c676e8de0
https://doi.org/10.1007/978-3-662-64378-5_5
https://doi.org/10.1007/978-3-662-64378-5_5
Autor:
Sandra Feifel, Jan-Peter Hensen, Ingrid Weilack, Fabian Weber, Pascal Wegmann-Herr, Dominik Durner
Publikováno v:
BIO Web of Conferences. 56:01016
Over the last 20 years in the Pfalz region of Germany, GDD were highest in the vintages 2018-2020. To visualize the effect of climate change for the Pfalz region of Germany, the development of TSS and TAwere documented during Pinot noir grape ripenin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0dfe98c1d1c703a49d9ecd6b8b0a60d6
https://doi.org/10.1051/bioconf/20235601016
https://doi.org/10.1051/bioconf/20235601016
UV-C treatment: A non-thermal inactivation method for microbiological stabilisation of must and wine
Publikováno v:
BIO Web of Conferences. 56:02035
UV-C treatment is discussed as an effective and efficient method to inactivate harmful microorganisms in wine and other viticultural products. In comparison to other stabilisation techniques, the application of UV-C is thought to be beneficial to red
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a955dad1895a45e940ff422705d6553
https://doi.org/10.1051/bioconf/20235602035
https://doi.org/10.1051/bioconf/20235602035