Zobrazeno 1 - 10
of 100
pro vyhledávání: '"Mojmir Baron"'
Publikováno v:
Fermentation, Vol 10, Iss 4, p 206 (2024)
This article deals with the analysis of the condensates which are formed from fermentation gases during the fermentation of grape must. The experiment was divided into two parts. In the first part, the evolution of the individual volatiles was monito
Externí odkaz:
https://doaj.org/article/a3097bbfde7542cab66cabbc90624040
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
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:
Marcela Cehula, Michal Kumsta, Radek Sotolar, Lenka Sochorova, Tunde Jurikova, Jiri Mlcek, Mojmir Baron, Jiri Sochor
Publikováno v:
Potravinarstvo, Vol 14, Pp 1137-1142 (2020)
The presented study is focused on the determination of the content of terpenic substances in grapes and subsequently produced a wine of Czech variety Pálava (the Czech Republic, wine region Morava), which is a protected landscape with long-term trad
Externí odkaz:
https://doaj.org/article/c1ebdb3db7494b84a3d4d4e4221f0172
Autor:
Marcela Cehula, Mojmir Baron, Tunde Jurikova, Adrian Alumbro, Methusela Perrocha, Ivo Ondrasek, Jiri Mlcek, Anna Adamkova, Jiri Sochor
Publikováno v:
Potravinarstvo, Vol 14, Pp 759-766 (2020)
This study aimed to compare chemical properties, in terms of the content of volatile substances, antioxidant compounds, and antioxidant activity (AOA), in samples of fruit and grape wines. For this purpose, the following types of wine were selected,
Externí odkaz:
https://doaj.org/article/9c2401d62b20461895bb7f6e0733375a
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
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
The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines
Publikováno v:
Fermentation, Vol 8, Iss 12, p 737 (2022)
The study evaluated the effect of different fining treatments such as oenological additives and the influence of oxygen and hyperoxygenation on the phenolic and aroma composition of grape musts and wines. The oxidative method, hyperoxygenation and fi
Externí odkaz:
https://doaj.org/article/5a2375de0f844736845900bf59be31fb
Autor:
Bozena Hosnedlova, Daniil Kabanov, Marta Kepinska, Vedha Hari B Narayanan, Arli Aditya Parikesit, Carlos Fernandez, Geir Bjørklund, Hoai Viet Nguyen, Awais Farid, Jiri Sochor, Agnes Pholosi, Mojmir Baron, Milan Jakubek, Rene Kizek
Publikováno v:
Nanomaterials, Vol 12, Iss 13, p 2183 (2022)
One approach for solving the problem of antibiotic resistance and bacterial persistence in biofilms is treatment with metals, including silver in the form of silver nanoparticles (AgNPs). Green synthesis is an environmentally friendly method to synth
Externí odkaz:
https://doaj.org/article/b10302618c664d0ba8d9d509ff8d1e08
Publikováno v:
Fermentation, Vol 8, Iss 3, p 93 (2022)
A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpen
Externí odkaz:
https://doaj.org/article/21b0905c89a04db2a18a46e8ed869714