Zobrazeno 1 - 10
of 72
pro vyhledávání: '"barrique"'
Publikováno v:
Glasnik Zaštite Bilja, Vol 46, Iss 5, Pp 121-126 (2023)
Cilj istraživanja je bio utvrditi utjecaj barrique bačava različite starosti na kakvoću senzornih karakteristika vina Babić, Plavac mali i Tribidrag. Istraživanje je provedeno u vinariji Galić d.o.o. iz Kutjeva. Grožđa od kojeg je proizveden
Externí odkaz:
https://doaj.org/article/8ab44e0737c944fdaa9d5c19fb99cec2
Publikováno v:
Glasnik Zaštite Bilja, Vol 46, Iss 5, Pp 126-126 (2023)
The aim of the research was to determine the influence of barrique barrels of different ages on the quality of sensory characteristics of Babić, Plavac mali and Tribidrag wines. The research was conducted at the Galić d.o.o. winery from Kutjevo. Th
Externí odkaz:
https://doaj.org/article/304a034cf8d447fcb28cf1d92cc2a3a8
Autor:
Tiziana Nardi, Maurizio Petrozziello, Raffaele Girotto, Michele Fugaro, Raffaele Antonio Mazzei, Stefano Scuppa
Publikováno v:
OENO One, Vol 54, Iss 1 (2020)
Aim: This research primarily focuses on exploring the suitability of near infrared (NIR) spectroscopy with multivariate data analysis as a tool to classify commercial wines depending on the aging process. It is aimed at discriminating between wines a
Externí odkaz:
https://doaj.org/article/f02392eef7524fb2bcf701322cfd1572
Autor:
Šadl, Martina
Vino je po končani alkoholni fermentaciji moten in nestabilen medij, ki ga je potrebno stabilizirati, da ohranimo njegovo kakovost do porabe. Namen magistrske naloge je bil spremljanje spontane beljakovinske in tartratne stabilizacije dveh mladih be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3505::7d98cee9a299c3a5f679ec1994023457
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=125348
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=125348
Akademický článek
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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
Publikováno v:
Applied Sciences
Volume 11
Issue 17
Applied Sciences, Vol 11, Iss 7767, p 7767 (2021)
Volume 11
Issue 17
Applied Sciences, Vol 11, Iss 7767, p 7767 (2021)
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5dcc27b26ad6e27e5e88aa752498d46d
http://hdl.handle.net/11588/857873
http://hdl.handle.net/11588/857873
Autor:
Orbanić, Fumica
Utjecaj srednje i jako paljenih bačvi od slavonske hrastovine na kakvoću crnih vina praćen je tijekom devet mjeseci dozrijevanja. U ovom radu detaljno su analizirani rezultati pojedinačnih polifenolnih spojeva, te je cilj bio utvrditi dinamiku pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::417ab1b221649b418a1ce865caecd1fe
https://repozitorij.agr.unizg.hr/islandora/object/agr:1273/datastream/PDF
https://repozitorij.agr.unizg.hr/islandora/object/agr:1273/datastream/PDF
Autor:
Michele Fugaro, Raffaele Antonio Mazzei, Tiziana Nardi, Stefano Scuppa, Maurizio Petrozziello, Raffaele Girotto
Publikováno v:
OENO One, Vol 54, Iss 1 (2020)
Aim: This research primarily focuses on exploring the suitability of near infrared (NIR) spectroscopy with multivariate data analysis as a tool to classify commercial wines depending on the aging process. It is aimed at discriminating between wines a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38eb0d8fbef3737855f498f3c9a7350a
https://oeno-one.eu/article/view/2921
https://oeno-one.eu/article/view/2921
Barrel making, as one of the oldest human woodworking activities with a millennial tradition, dates back to 2600 BC, and the first barrels discovered in Europe date from the Iron Age. Although closely related to the production of wine and spirits, wo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::d75a185754dbf12d5e007b784ced8744
https://www.bib.irb.hr/1175242
https://www.bib.irb.hr/1175242