Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Irena Budić-Leto"'
Autor:
Ana Boban, Urska Vrhovsek, Silvia Carlin, Vesna Milanović, Jasenka Gajdoš Kljusurić, Zvonimir Jurun, Irena Budić-Leto
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100554- (2024)
Non-Saccharomyces yeasts are presented as a new promising tool in winemaking to enhance aroma complexity in fermentation with Saccharomyces yeasts. Indigenous yeasts are recognized for their better adaptation to environmental conditions and for highl
Externí odkaz:
https://doaj.org/article/c7a12ad7576a4fbaaf032081e429d459
Autor:
Ana Boban, Urska Vrhovsek, Andrea Anesi, Vesna Milanović, Jasenka Gajdoš Kljusurić, Zvonimir Jurun, Irena Budić-Leto
Publikováno v:
Foods, Vol 13, Iss 18, p 2939 (2024)
This study aimed to provide novel information on the impact of indigenous non-Saccharomyces yeasts, including Metschnikowia chrysoperlae, Metschnikowia sinensis/shanxiensis, Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum, H
Externí odkaz:
https://doaj.org/article/58b99df6a6d34f36a99c73148342cafb
Autor:
Stipe Ivić, Ana Jeromel, Bernard Kozina, Tihomir Prusina, Irena Budić-Leto, Ana Boban, Višnja Vasilj, Ana-Marija Jagatić Korenika
Publikováno v:
Foods, Vol 13, Iss 13, p 2000 (2024)
This research aimed to analyze the impact of two different non-Saccharomyces yeast species on the aromatic profile of red wines made from the cv. Babić (Vitis vinifera L.) red grape variety. The grapes were obtained from two positions in the Middle
Externí odkaz:
https://doaj.org/article/29fd986bacc84717a77a501897a7017d
Autor:
Fumica Orbanić, Sara Rossi, Ena Bestulić, Irena Budić-Leto, Karin Kovačević Ganić, Ivana Horvat, Tomislav Plavša, Marijan Bubola, Igor Lukić, Ana Jeromel, Sanja Radeka
Publikováno v:
Foods, Vol 12, Iss 20, p 3838 (2023)
Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative ma
Externí odkaz:
https://doaj.org/article/25f5fa923e7e479a930bed790bf1fb14
Publikováno v:
Applied Sciences, Vol 13, Iss 11, p 6446 (2023)
Lipids are a diverse group of organic compounds that serve essential roles due to their biological functions for all prokaryotic and eukaryotic organisms. Despite the fundamental role of lipid class in plants, there is still a relatively low level of
Externí odkaz:
https://doaj.org/article/61c6ee12a486405081c854bd2ae5c50f
Publikováno v:
Foods, Vol 12, Iss 9, p 1912 (2023)
In this study, the effects of sequential fermentation of Lachancea thermotolerans/S. cerevisiae on the production of Plavac Mali wines were investigated in comparison with the commonly used inoculation of the commercial Saccharomyces cerevisiae strai
Externí odkaz:
https://doaj.org/article/be49aa4701b44d3a960ce8e004e45aaa
Publikováno v:
Metabolites, Vol 12, Iss 12, p 1295 (2022)
This study investigated the detailed volatile aroma profile of young white wines of Maraština, Vitis Vinifera L., produced by spontaneous fermentation. The wines were produced from 10 vineyards located in two Dalmatian subregions (Northern Dalmatia
Externí odkaz:
https://doaj.org/article/0db5f2dafd6a409b96bd0dcec810ca99
Publikováno v:
Applied Sciences, Vol 12, Iss 14, p 7327 (2022)
Defoliation and cluster thinning are useful canopy management techniques to modulate grapevine carbon distribution and microclimate. Both techniques are directed to achieve the proper balance between fruit and foliage, and to maximize production of w
Externí odkaz:
https://doaj.org/article/56ca0a6fed9445bab1998c9706c4727e
Autor:
Sanja Radeka, Sara Rossi, Ena Bestulić, Irena Budić-Leto, Karin Kovačević Ganić, Ivana Horvat, Igor Lukić, Fumica Orbanić, Teodora Zaninović Jurjević, Štefica Dvornik
Publikováno v:
Foods, Vol 11, Iss 12, p 1804 (2022)
Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of the present s
Externí odkaz:
https://doaj.org/article/396583de9fd74dac8b6465efefea094f
Publikováno v:
Foods, Vol 11, Iss 8, p 1172 (2022)
This study investigates the colour and standard chemical composition of must and wines produced from the grapes from Vitis vinifera L., ‘Maraština’, harvested from 10 vineyards located in two different viticultural subregions of the Adriatic reg
Externí odkaz:
https://doaj.org/article/dac562ca90744d0ea0d64e229d0bc490