Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Violeta Ivanova Petropulos"'
Autor:
Danijela Raicevic, Tatjana Popovic, Violeta Ivanova-Petropulos, Jasmina Petreska Stanoeva, Vesna Maras
Publikováno v:
Macedonian Journal of Chemistry and Chemical Engineering, Vol 39, Iss 1, Pp 49-58 (2020)
Quantification of stilbenes was performed on Vranac wines (vintage 2008 and 2009) produced by traditional and modern fermentation methods, applying different enological additions (enzyme, oak chips and grape tannins). Stilbenes, trans-resveratrol and
Externí odkaz:
https://doaj.org/article/096f93a1ad7144beb59ed7108bb77e82
Publikováno v:
Molecules, Vol 27, Iss 11, p 3535 (2022)
The review summarizes the latest scientific findings and recommendations for the prevention of three very common wine faults of non-microbial origin. The first group, presented by the reductive aromas, is caused mainly by excessive H2S and other vola
Externí odkaz:
https://doaj.org/article/1a9bc1c514dd4f1b8e7c6d92090a5309
Autor:
Danijela Raičević, Zvonimir Božinović, Mihail Petkov, Violeta Ivanova-Petropulos, Vesna Kodžulović, Milena Mugoša, Sanja Šućur, Vesna Maraš
Publikováno v:
Macedonian Journal of Chemistry and Chemical Engineering, Vol 36, Iss 2, Pp 229-238 (2017)
Polyphenolic compounds, including total phenolics (TP), total anthocyanins (TA) and total flavan-3-ols (TF3-ols), as well as color intensity (CI) and hue (H), determined by spectrophotometric methods, were studied in Montenegrin red wines from Vitis
Externí odkaz:
https://doaj.org/article/fc9dbf2e2a994f11a07a31e2dc68fb9b
Autor:
Silvia Jakabová, Martina Fikselová, Andrea Mendelová, Michal Ševčík, Imrich Jakab, Zuzana Aláčová, Jana Kolačkovská, Violeta Ivanova-Petropulos
Publikováno v:
Applied Sciences, Vol 11, Iss 22, p 11059 (2021)
In this work, chemical parameters such as sugar (glucose and fructose) content, organic acid (total acids, malic and tartaric acids), total phenolic content and the antioxidant activity of 12 white wines (chardonnay, pinot blanc and pinot gris) from
Externí odkaz:
https://doaj.org/article/00d66b19d6f74f979764e0cc3b90b88b
Publikováno v:
Macedonian Journal of Chemistry and Chemical Engineering, Vol 35, Iss 2, Pp 225-233 (2016)
A solid-phase extraction method followed by reverse phase high-performance liquid chromatography (RP-HPLC) was optimized and validated for the quantitative determination of tartaric, malic, shikimic, lactic, citric and succinic acids in wine. Solid-p
Externí odkaz:
https://doaj.org/article/d551134fcfdf4c14995062072b1b733d
Publikováno v:
Foods, Vol 10, Iss 2, p 277 (2021)
The small changes in concentration of unsaturated fatty acids (UFAs) cause a significant influence on the aromatic component of wines. In this work, the effect of UFAs mixture (including linoleic, oleic, and α-linolenic acids) addition on intra-meta
Externí odkaz:
https://doaj.org/article/71305ce5a33b4cbd93149378b6dbb8bb
Publikováno v:
Macedonian Journal of Chemistry and Chemical Engineering, Vol 35, Iss 1, Pp 19-28 (2016)
An analytical method for determination of the biogenic amines: tryptamine, putrescine histamine, phenylethylamine, tyramine, cadaverine, spermidine and spermine in red and white wines using pre-column derivatization with dansyl chloride (DnsCl) and r
Externí odkaz:
https://doaj.org/article/e59fb8e77ce74bab94da500386b18857
Publikováno v:
Food Analytical Methods. 13:1078-1087
A high-performance liquid chromatography method coupled to diode array detector (HPLC-DAD) was validated and applied for determination of targeted organic acids (tartaric, malic, shikimic, lactic, citric, and succinic) in Chardonnay and Merlot wines.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::784f60fd85bfeba996ae0cfb97d84e4e
https://doi.org/10.1007/s12161-020-01724-4
https://doi.org/10.1007/s12161-020-01724-4