1. Morphometrical and biochemical characteristics of red grape varieties (Vitis vinifera L.) from collection vineyard Ampelografski vrtDenis Rusjan, Zora Korošec-Koruza, 2007, original scientific article Keywords: wine grapes, fruit, plant anatomy, quality, colour, grapevines, vitis vinifera, red wines, chemotaxonomy, land varieties, biodiversity Full text (outside link) |
2. Elderberry (Sambucus nigra L.) wine: a product rich in health promoting compoundsValentina Schmitzer, Robert Veberič, Ana Slatnar, Franci Štampar, 2010, original scientific article Keywords: antioksidanti, črni bezeg, vino, fenoli, enološki parametri, polifenoli, elderberry, elderberry wine, phenolics, antioxidative potential, phenolics, enological parameters, sambucus nigra Full text (outside link) |
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4. Vpliv različnih tehnoloških postopkov na kakovost vina malvazijaMojmir Wondra, Kristina Kavčič, 2013, original scientific article Keywords: wines, cv. Malvasia, winemaking, classical method, maceration, ageing wine on lees, sur lie, chemical composition, physico-chemical properties, sensory quality Full text (outside link) |
5. Consumer behavior on the Montenegrin wine marketTanja Čavor, 2015, master's thesis Keywords: Črna gora, vinarstvo, vinogradništvo, vedenje potrošnikov, odločanje, tržne raziskave, analiza, Montenegro, wine-business, viticulture, consumer behaviour, decision making, market research, analysis Full text (outside link) |
6. Influence of viticultural practice on dynamic of some secondary metabolites in grape of grapevine variety 'Sauvignon blanc' (Vitis vinifera L.)Katja Šuklje, 2014, doctoral dissertation Keywords: viticulture, grapes, ripening, Sauvignon blanc, Vitis vinifera L., microclimate, secundary metabolites, wine Full text (file, 9,31 MB) |
7. Heterologous expression of vinylphenol reductase of yeast Brettanomyces bruxellensis in yeast Saccharomyces cerevisiaeLuka Kranjc, 2016, doctoral dissertation Keywords: Brettanomyces bruxellensis, Saccharomyces cerevisiae, yeasts, vinylphenol reductase, heterologous expression, wine spoilage, wine fermentation, volatile phenols, 4-vinylphenol, 4-ethylphenol, defined synthetic medium, gene expression, regulation of gene expression, vectors, plasmids, promoter Full text (file, 10,99 MB) |
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9. Impact of microbiological and technological factors on volatile phenols content in Montenegrin red winesSanja 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) |
10. Non-thermal ultrasonic extraction of polyphenolic compounds from red wine leesFilip Dujmić, Karin Kovačević Ganić, Duška Čurić, Sven Karlović, Tomislav Bosiljkov, Damir Ježek, Rajko Vidrih, Janez Hribar, Emil Zlatić, Tihomir Prusina, Sucheta Khubber, Francisco J. Barba, Mladen Brnčić, 2020, original scientific article Keywords: non-conventional ultrasound, wine lees, extraction parameters, HPLC, antioxidants Full text (file, 2,93 MB) This document has more files! More... |