Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Majdak Ana"'
Autor:
Majdak, Ana-Maria
Porast važnosti kvalitetnog upravljanja organizacijom posljedica je turbulentnih promjena na tržištu. Sve veći zahtjevi kupaca, odnosno tržišta u cjelini, za organizaciju znače i potrebu povećanja kvalitete proizvoda ili usluge koju nude na t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3702::7b117a2be35eee3db15f748ae5c477e2
https://repozitorij.unin.hr/islandora/object/unin:3523/datastream/PDF
https://repozitorij.unin.hr/islandora/object/unin:3523/datastream/PDF
Cool climate viticulture in some years provides musts with an imbalance of acids at a level too high to be organoleptically acceptable. Fine balance among various chemical constituents, especially between the alcohol and acid content, is important fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::43d6a5035f88a0c5b9e1feeceaca0f89
https://www.bib.irb.hr/286163
https://www.bib.irb.hr/286163
This papaer is a preliminary investigation into the Croatian barrique barrels and their influence on wine quality. Chardonnay and Sauvignon musts were fermented with indigenous selected yeast strain in a new light and medium toasted Croatian barrique
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::8edb35158d68816dcf107b2741879ac7
https://www.bib.irb.hr/148440
https://www.bib.irb.hr/148440
Vinski kvasci su glavni nosioci procesa alkoholne fermentacije koji tisućama godina pretvaraju mošt u vino. Potječu sa površine grožđa, iz vinarije ili kao inokulirane starter kulture. U spontanoj fermentaciji postoji veliki broj vrsta i sojeva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::3593245625f7caa6177011901f3bf500
https://www.bib.irb.hr/145894
https://www.bib.irb.hr/145894
Removal of 4 and 8 basal leaves from the shoots were compared to non defoliated variant of cv. Sauvignon blanc in the aspect of maturation and productivity. The yield per vine and the average mass of bunches were measured at the harvest. After leaves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::e7c99a1d737e0e68296a746eb1bf20e9
https://www.bib.irb.hr/355788
https://www.bib.irb.hr/355788
Autor:
Herjavec, Stanka, Majdak, Ana
Traminer wines produced by usual tehnology for white wines and by maceration for 3 hours with and without pectolytic enzyme addition were investigated for the differences in chemical composition and sensory properties.Chemical analyses and sensory te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::d763c394f6a9c868ce44dcf4ddd253f0
https://www.bib.irb.hr/111234
https://www.bib.irb.hr/111234
Autor:
Redžepović, Sulejman, Orlić, Sandi, Majdak, Ana, Kozina, Bernard, Volschenk, Heinrich, Viljoen-Bloom, Miranda
To produce a high-quality wine, it is important to obtain a fine balance between the various chemical ingredients. This is more of a challenge in wines that have a high acidity due to excess malic acid, since wine yeast is general cannot effectively
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::5bc253ba6e939e2aa45d77b3c4d0e282
https://www.bib.irb.hr/286269
https://www.bib.irb.hr/286269
Flavour is the most important distinguishing characteristic of wine. The formation of volatile compounds during the fermentation of a must is a complex fenomena involving a number of factors. In the present work we have extensively studied 7 indigeno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::da94b28e324e26d485c24e3e563d9c4b
https://www.bib.irb.hr/111183
https://www.bib.irb.hr/111183
Wineyard together with wine production process create an enviroment formed by man through centuries. The most important members of that microflora are yeasts, primarily Saccharomyces sensu stricto (S. cerevisiae, S. bayanus, S. pastorianus and S. par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::fac9dc4159e2cd32ebb95bd18a906fd8
https://www.bib.irb.hr/111579
https://www.bib.irb.hr/111579
Autor:
Majdak, Ana
Istraživanja utjecaja različitih vrsta, rodova i sojeva kvasca na fizikalno kemijski sastav vina, te njegova senzorna svojstva provode se već duži niz godina. Dobiveni rezultati ukazuju na velike razlike u količini stvorenih nusproizvoda ferment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::32f957e9f4ebf2ad4c5efef014ee39a7
https://www.bib.irb.hr/285195
https://www.bib.irb.hr/285195