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1. Morphometrical and biochemical characteristics of red grape varieties (Vitis vinifera L.) from collection vineyard Ampelografski vrt
Denis 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
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2. Elderberry (Sambucus nigra L.) wine: a product rich in health promoting compounds
Valentina 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
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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. Vpliv različnih tehnoloških postopkov na kakovost vina malvazija
Mojmir 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
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5. Consumer behavior on the Montenegrin wine market
Tanja 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
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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 cerevisiae
Luka 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)

8. The influence of young adults' knowledge, sensory competence and self-confidence in selection of information sources for wine purchases
Hristo Hristov, 2017, doctoral dissertation

Keywords: enology, wine, young consumers
Full text (file, 3,26 MB)

9. 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)
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