Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Renata Ristić"'
Autor:
Saša Matijašević, Jelena Popović-Djordjević, Renata Ristić, Dušica Ćirković, Bratislav Ćirković, Tatjana Popović
Publikováno v:
Molecules, Vol 24, Iss 13, p 2485 (2019)
Grape brandy, known as ‘Lozovača’, is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a
Externí odkaz:
https://doaj.org/article/ee04e2c600af450ab174b95d85e9e587
Publikováno v:
Horticulturae, Vol 10, Iss 7, p 713 (2024)
The potential for grapes and wine to be tainted following vineyard exposure to wildfire smoke is well established, with recent studies suggesting hops and apples (and thus beer and cider) can be similarly affected. However, the susceptibility of othe
Externí odkaz:
https://doaj.org/article/9b5c97b6c3c84c0bbde47269ea7cc0d5
Publikováno v:
Journal of the science of food and agriculture. 97(2)
Clonal selection is one of the tools used for grapevine improvement and therefore is very important for obtaining clones with better characteristics than the variety population. The aim of this study was to select superior grapevines of Vitis vinifer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::34bee98b87be765e31833d1993074680
https://pubmed.ncbi.nlm.nih.gov/27098241
https://pubmed.ncbi.nlm.nih.gov/27098241
Publikováno v:
Australian Journal of Grape and Wine Research, Vol 2023 (2023)
Background and Aims. Stubble burning is an agricultural practice employed by some grain growers to prepare farmland for sowing and/or to control weeds and pests. Grapegrowers and winemakers have questioned whether the resulting smoke can contaminate
Externí odkaz:
https://doaj.org/article/a849d9cff36b434aafd8d50568d08976
Autor:
Michael C. Qian, Thomas H. Shellhammer, M. J. Herderich, T. E. Siebert, M. Parker, D. L. Capone, D. W. Jeffery, P. Osidacz, I. L. Francis, Dimitra L. Capone, Mark A. Sefton, David W. Jeffery, Jacob Lahne, Keith Cadwallader, Kerry L. Wilkinson, Kerry A. Pinchbeck, Renata Ristic, Gayle A. Baldock, Yoji Hayasaka, Hui Hui Chong, Michael T. Cleary, Yu Fang, Bruno Fedrizzi, Giuseppe Versini, Fabio Finato, Enrico M. Casarotti, Enrico Nicolis, Roberto Ferrarini, Hua Wang, Hua Li, Andrew L. Waterhouse, Paulo Lopes, Maria A. Silva, Alexandre Pons, Takatoshi Tominaga, Valérie Lavigne, Cédric Saucier, Philippe Darriet, Miguel Cabral, Pierre-Louis Teissedre, Denis Dubourdieu, Maurizio Ugliano, Paul A. Henschke, Elizabeth J. Waters, Peter Wolfe, Patricia M. Aron, Patrick L. Ting, Pedro A. Vazquez-Landaverde, Miriam G. Rodriguez-Olvera, Wenlai Fan, Yan Xu
Publikováno v:
Molecules, Vol 27, Iss 22, p 8096 (2022)
Where vineyard exposure to bushfire smoke cannot be avoided or prevented, grape and wine producers need strategies to transform smoke-affected juice and wine into saleable product. This study evaluated the potential for spinning cone column (SCC) dis
Externí odkaz:
https://doaj.org/article/7c84ac336f0e4feb9a2f8bb948dcea19
Autor:
James W. Favell, Kerry L. Wilkinson, Ieva Zigg, Sarah M. Lyons, Renata Ristic, Carolyn J. Puglisi, Eric Wilkes, Randell Taylor, Duane Kelly, Greg Howell, Marianne McKay, Lucky Mokwena, Tim Plozza, Pei Zhang, AnhDuyen Bui, Ian Porter, Orrin Frederick, Jasha Karasek, Colleen Szeto, Bruce S. Pan, Steve Tallman, Beth Anne McClure, Hui Feng, Eric Hervé, Anita Oberholster, Wesley F. Zandberg, Matthew Noestheden
Publikováno v:
Molecules, Vol 27, Iss 15, p 4892 (2022)
Vineyard exposure to wildfire smoke can taint grapes and wine. To understand the impact of this taint, it is imperative that the analytical methods used are accurate and precise. This study compared the variance across nine commercial and research la
Externí odkaz:
https://doaj.org/article/21e95fe5e962496e930f2236db1fc317
Publikováno v:
Molecules, Vol 27, Iss 5, p 1667 (2022)
When bushfires occur near wine regions, grapevine exposure to smoke can taint grapes due to the uptake of smoke-derived volatile compounds that can subsequently impart unpleasant smoky, medicinal, burnt rubber and ashy characters to wine. Whereas ear
Externí odkaz:
https://doaj.org/article/05530861c4c44b81bd7bdf233848d09e
Publikováno v:
Molecules, Vol 26, Iss 24, p 7540 (2021)
It has been well established that bushfire/wildfire smoke can taint grapes (and therefore wine), depending on the timing and duration of exposure, but the risk of smoke contamination from stubble burning (a practice employed by some grain growers to
Externí odkaz:
https://doaj.org/article/e8e8b0ace5b344b6985d159747cbb6ee
Autor:
Julie A. Culbert, WenWen Jiang, Renata Ristic, Carolyn J. Puglisi, Elizabeth C. Nixon, Hongmei Shi, Kerry L. Wilkinson
Publikováno v:
Molecules, Vol 26, Iss 17, p 5277 (2021)
Taint in grapes and wine following vineyard exposure to bushfire smoke continues to challenge the financial viability of grape and wine producers worldwide. In response, researchers are studying the chemical, sensory and physiological consequences of
Externí odkaz:
https://doaj.org/article/4e1717a2803b4447ac2bee1617222430