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1.
Chemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc wine
Wessel Johannes Du Toit, Antonio C. Silva Ferreira, katja Šuklje, Elizma Van Wyngaard, Carien Coetzee, 2016, original scientific article

Found in: ključnih besedah
Summary of found: ...Sauvignon blanc, oxygen, wine aroma, sensory...
Keywords: Sauvignon blanc, oxygen, wine aroma, sensory
Published: 06.12.2016; Views: 1879; Downloads: 0
.pdf Fulltext (2,02 MB)

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Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approach
Urška Vrhovšek, Cesare Lotti, Melita Sternad Lemut, 2016, unpublished conference contribution

Found in: ključnih besedah
Summary of found: ...Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic...
Keywords: Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic maceration
Published: 18.04.2017; Views: 1424; Downloads: 0
.pdf Fulltext (846,88 KB)

4.
Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties
Olaf Schelezki, Katja Šuklje, Paul K. Boss, David W. Jeffery, 2018, original scientific article

Found in: ključnih besedah
Summary of found: ...Berry shrivel, Wine aroma, Sensory analysis, Water addition, Alcohol content...
Keywords: Berry shrivel, Wine aroma, Sensory analysis, Water addition, Alcohol content
Published: 03.04.2018; Views: 977; Downloads: 0
.pdf Fulltext (574,08 KB)

5.
From the vineyard to the glass: How to assess red grape aromatic maturity with simple physiological indicators
Guillaume Antalick, Katja Šuklje, unpublished conference contribution

Found in: ključnih besedah
Summary of found: ... Wine aroma, wine style, grape maturity, sequential harvest,...
Keywords: Wine aroma, wine style, grape maturity, sequential harvest, berry sugar loading, fresh mass
Published: 19.09.2018; Views: 453; Downloads: 5
.pdf Fulltext (4,65 MB)
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6.
So reduktivne note v vinu hudič ali angel varuh?
Guillaume Antalick, 2018, polemic, discussion, commentary

Found in: ključnih besedah
Summary of found: ... Wine, reductive aroma, oxidation, good practice, Slovenia...
Keywords: Wine, reductive aroma, oxidation, good practice, Slovenia
Published: 19.09.2018; Views: 517; Downloads: 4

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