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1. The role of oxygen in new vinification technologies of white and red wines Klemen Lisjak, 2007, doctoral dissertation Keywords: winemaking, wines, musts, chemical composition, white wines, red wines, oxygen, oxidation, pressing, hyperreduction, microoxygenation, glutathione, caftaric acid, coutaric acid, fertaric acid, hydroxycinnamates, anthocyanins, polyphenols |
2. Vpliv ne-Saccharomyces kvasovk na kakovost belih vin Patricija Jesenko Ploj, 2022, master's thesis Keywords: vino, sauvignon, malvazija, alkoholna fermentacija, kvasovke, ne-Saccharomyces, Saccharomyces, fermentacijska kinetika, fizikalno-kemijske lastnosti, tioli, hidroksicimetne kisline, estri, senzorične lastnosti |
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