Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Tomislav Plavša"'
Autor:
Sanja Radeka, Fumica Orbanić, Sara Rossi, Ena Bestulić, Ivana Horvat, Anita Silvana Ilak Peršurić, Igor Lukić, Tomislav Plavša, Marijan Bubola, Ana Jeromel
Publikováno v:
Foods, Vol 13, Iss 21, p 3493 (2024)
This study aimed to evaluate bioactive properties of Teran red wine by-products (grape skins, seeds, and wine lees) from six vinification treatments, including a control (7-day standard maceration). Pre-fermentative cryomaceration (8 °C; 48 h) and h
Externí odkaz:
https://doaj.org/article/c9117eca4a284530809192c226664973
Autor:
Sara Rossi, Ena Bestulić, Fumica Orbanić, Ivana Horvat, Igor Lukić, Anita Silvana Ilak Peršurić, Marijan Bubola, Tomislav Plavša, Sanja Radeka
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8729 (2024)
This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration,
Externí odkaz:
https://doaj.org/article/9a1ff7ec41064944910c28eb591fbb86
Publikováno v:
Applied Sciences, Vol 14, Iss 16, p 6909 (2024)
The food industry is developing intensively, and products that, with their characteristics, enrich the food taste and aroma are widely used in the culinary arts. White wine vinegar is often used as a food condiment and as dressing in salads. This res
Externí odkaz:
https://doaj.org/article/b534ed5163f14c2abc5452c4665c02d7
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:
Glasnik Zaštite Bilja, Vol 44, Iss 6, Pp 92-99 (2021)
The influence of encapsulated yeast ProElif® (Saccharomyces cerevisiae) in comparison with the yeast Fermol Blanc (Saccharomyces bayanus) in the production of naturally sparkling rosé wine by bottle fermentation produced from the indigenous grape c
Externí odkaz:
https://doaj.org/article/56ae72d139f84fc0bf955643f398bf66
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 6, Pp 92-99 (2021)
Prirodno pjenušavo ružičasto vino od autohtonog kultivara vinove loze Teran (Vitis vinifera L.) proizvedeno je metodom vrenja u boci uz primjenu inkapsuliranog kvasca ProElif® (Saccharomyces cerevisiae) i komercijalnog suhog kvasca Fermol Blanc (
Externí odkaz:
https://doaj.org/article/d37e283d4e7148a388f9032bb23ae3ae
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 5, Pp 40-46 (2021)
The impact of global warming has not bypassed the wine industry either. This is best manifested through an increase in alcoholic strength, which is accompanied by a decrease in total acidity and significantly affects the sensory properties of wine. O
Externí odkaz:
https://doaj.org/article/62b3abc902a04e32adda64dcfb92f4d6
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 5, Pp 40-46 (2021)
Utjecaj globalnog zagrijavanja nije zaobišao niti vinarsku industriju. To se najbolje očituje kroz porast alkoholne jakosti vina te smanjenje ukupne kiselosti što u konačnici dovodi do značajne promjene u senzornim svojstvima vina. Jedna od mogu
Externí odkaz:
https://doaj.org/article/761427f05db8459e93ff980bb3bb4585
Publikováno v:
Journal of Central European Agriculture, Vol 22, Iss 3, Pp 582-595 (2021)
Malolactic fermentation (MLF) is a complex biochemical process playing an important role in the production of red wines. The main reasons for its implementation are the reduction of titratable acidity and the consequent increase of pH, microbiologica
Externí odkaz:
https://doaj.org/article/c435cb85b60147f490afc9ede40cb252
Autor:
Sanja Radeka, Ena Bestulić, Sara Rossi, Fumica Orbanić, Marijan Bubola, Tomislav Plavša, Igor Lukić, Ana Jeromel
Publikováno v:
Fermentation, Vol 9, Iss 7, p 676 (2023)
The majority of chemical compounds that contribute to varietal aroma originate from grape skin. To investigate the differences between volatile aroma compounds when different maceration conditions are applied, a total of six vinification treatments w
Externí odkaz:
https://doaj.org/article/46829cafa3e645fca4c3065ea84ce262