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1. Influence of crop load on yield and grape quality of cv. 'Chardonnay'
Franc Čuš, 2004, original scientific article

Keywords: vinska trta, chardonnay, obremenitev, kardon, vzgojne oblike, kakovost grozdja, grapevine, crop load, cordon trellis, quality, grape quality, pruning, plant training, chemical composition, sugars, acids, carbohydrate content, climatic factors
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2. The oldest macroremains of Vitis from Slovenia
Tjaša Tolar, Jernej Jakše, Zora Korošec-Koruza, 2008, published scientific conference contribution

Keywords: grapevine, grape pips, plant remains (archaeology), Hočevarica Site, Ljubljansko barje (Slovenia), Neolithic period, Roman period, morphological features, biometric studies, DNA extraction
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3. A comparison of extraction methods for selected phenolic compounds from grape berry skins using liquid chromatography and spectrophotometry
Denis Rusjan, Zora Korošec-Koruza, 2007, original scientific article

Keywords: grape, chemical analysis, wine, extraction, chromatography, spectrometry, antioxidants
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4. Krajinska arheologija in arheologija gibanja v Posavskem hribovju
Benjamin Fele, 2017, master's thesis

Keywords: krajinska arheologija, krajina, gibanje, modeli gibanja, ugreznjene poti, ceste, grape, grebeni, ustno izročilo, Posavsko hribovje, Litija, Šmartno pri Litiji, Višnja Gora, Stična, Šentvid, Sava, .
Full text (file, 7,98 MB)

5. Impact of microbiological and technological factors on volatile phenols content in Montenegrin red wines
Sanja Radonjić, 2020, doctoral dissertation

Keywords: wine, volatile phenols, hydroxycinnamic acids, starter cultures, yeasts, lactic acid bacteria, red wine, autochthonous grape varieties, Vranac, Kratošija, Cabernet Sauvignon
Full text (file, 3,85 MB)

6. Genetic structure and relationships among wild and cultivated grapevines from Central Europe and part of the Western Balkan Peninsula
Goran Zdunić, Marjana Regvar, Matevž Likar, 2020, original scientific article

Keywords: V. v. subsp. vinifera, V. v. subsp. sylvestris, microsatellite, genetic structure, gene flow, wild grape, viticulture, genetics
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7. Properties of bacterial cellulose produced using white and red grape bagasse as a nutrient source
Linda Ogrizek, Janja Lamovšek, Franc Čuš, Mirjam Leskovšek, Marija Gorjanc, 2021, original scientific article

Keywords: bacterial cellulose, wine waste, red grape bagasse, white grape bagasse, properties
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