Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Stanka Herjavec"'
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 3, Pp 236-245 (2017)
Two commercial enzyme preparations were used in the production of wine from the Croatian autochthonous red grape variety Plavac Mali in order to improve the extraction of polyphenolic components from grapes, chromatic parameters, and sensory quality.
Externí odkaz:
https://doaj.org/article/e30aabaa5b4e47b98398bcb66c0d8918
Publikováno v:
Journal of Central European Agriculture, Vol 9, Iss 3, Pp 505-510 (2009)
Controlling skin contact conditions is vital to obtain high quality white wines and it has become a standard procedure in many white wine-production areas. The aim of this work was to investigate the changes in composition and sensory properties of
Externí odkaz:
https://doaj.org/article/a1dd3faba9c74ce58420b0bc9743041c
Publikováno v:
Journal of Central European Agriculture, Vol 9, Iss 2, Pp 363-372 (2008)
The effect of malolactic fermentation (MLF) on the volatile composition of white wines made from autochtonous grape variety Kraljevina was studied by inoculation with selected lactic acid bacteria. At the end of malolactic fermentation, after the dec
Externí odkaz:
https://doaj.org/article/570e012fd61043db8fcf16d2b9ae7b10
Publikováno v:
Journal of Central European Agriculture, Vol 9, Iss 2, Pp 289-295 (2008)
The aim of this work was to study the infl uence of 8 autochthonous yeasts strains on the sulfur dioxide formation. For this purpose grape must from the Traminer, Muller Turgau and Chardonnay grapes was used. Yeast strains used were cultivated at the
Externí odkaz:
https://doaj.org/article/2b58ec2b1d3b453097a0e4d0d1b31205
Publikováno v:
Food Technology and Biotechnology, Vol 46, Iss 1, Pp 86-92 (2008)
During a two-year study, the effect of different grape mash maceration treatments (skin contact at 20 °C for 10, 20 and 30 h) and cryomaceration (skin contact at 7 °C for 10, 20 and 30 h) on the concentration of free and bound monoterpenes and tota
Externí odkaz:
https://doaj.org/article/cede910e15394484b44907e3a28485d5
Publikováno v:
Poljoprivreda, Vol 13, Iss 2, Pp 35-40 (2007)
Tartaric and malic acids are essential constituents of grape must and wine, contributing directly to its taste as well as balancing with other flavors. High temperature conditions during maturation time can strongly affect malic acid/tartaric acid ra
Externí odkaz:
https://doaj.org/article/1ef4435e4d1f46198cea650758875893
The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines
Publikováno v:
Food Technology and Biotechnology, Vol 41, Iss 1, Pp 77-81 (2003)
Changes in some aroma compounds and sensory properties caused by different commercial S. cerevisiae strains and by epiphyte microorganisms in Chardonnay wines were investigated. Wines fermented with the Lalvin-71 B strain contained significantly lowe
Externí odkaz:
https://doaj.org/article/3ca21d2a3d584a2483240604d700f65b
Publikováno v:
Food Technology and Biotechnology, Vol 41, Iss 3, Pp 231-236 (2003)
Changes in chemical composition and sensory properties caused by chemical and microbiological methods of deacidification in Moslavac (syn. Furmint) wines were investigated. Alcoholic fermentation of Moslavac musts was carried out with two different s
Externí odkaz:
https://doaj.org/article/f43f3eb4b5564f5186aed1480ad3f88c
Publikováno v:
Food Technology and Biotechnology, Vol 40, Iss 2, Pp 103-109 (2002)
The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus and Saccharomyces cerevisiae strains and their in
Externí odkaz:
https://doaj.org/article/770781dbec7a49539f278053414adf21
Publikováno v:
Journal of Central European Agriculture, Vol 8, Iss 2, Pp 195-204 (2001)
Vugava musts were fermented in medium-toasted Croatian barrique barrels (225 L) made from Quercus petrea and Q. robur oak wood. The oak species used in this research infl uenced the specifi c change of the aroma structure of Vugava wines. During the
Externí odkaz:
https://doaj.org/article/609bc3a180d043db9f6c010b7b72ff33