Repozitorij Univerze v Novi Gorici

Iskanje po repozitoriju
A+ | A- | Pomoč | SLO | ENG

Iskalni niz: išči po
išči po
išči po
išči po
* po starem in bolonjskem študiju

Opcije:
  Ponastavi


1 - 9 / 9
Na začetekNa prejšnjo stran1Na naslednjo stranNa konec
1.
Effect of pulsed electric field on grape polyphenols extraction
Cristèle Delsart, C. Cholet, Rémy Ghidossi, Christian Poupot, Nabil Grimi, Eugène Vorobiev, V. Milisic, Martine Mietton-Peuchot, 2010, objavljeni povzetek znanstvenega prispevka na konferenci

Najdeno v: ključnih besedah
Povzetek najdenega: ...pulsed electric field, red wine, extraction, polyphenols, ...
Ključne besede: pulsed electric field, red wine, extraction, polyphenols
Objavljeno: 22.01.2015; Ogledov: 1231; Prenosov: 2
URL Polno besedilo (0,00 KB)

2.
Amélioration de l´extraction des composés phénoliques du Merlot par champ électrique pulsé
Cristèle Delsart, C. Cholet, Rémy Ghidossi, Christian Poupot, Nabil Grimi, Eugène Vorobiev, V. Milisic, Martine Mietton-Peuchot, 2012, kratki znanstveni prispevek

Najdeno v: ključnih besedah
Povzetek najdenega: ...polyphenols, pulsed electric fields, wine, extraction, distribution, ...
Ključne besede: polyphenols, pulsed electric fields, wine, extraction, distribution
Objavljeno: 22.01.2015; Ogledov: 1152; Prenosov: 2
URL Polno besedilo (0,00 KB)

3.
Changes in the relative abundance of two Saccharomyces species from oak forests to wine fermentations
Jure Piškur, Justin C. Fay, Lorena Butinar, Sofia Dashko, Helena Volk, Ping Liu, 2016, izvirni znanstveni članek

Opis: Saccharomyces cerevisiae and its sibling species S. paradoxus are known to inhabit temperate arboreal habitats across the globe. Despite their sympatric distribution in the wild, S. cerevisiae is predominantly associated with human fermentations. The apparent ecological differentiation of these species is particularly striking in Europe where S. paradoxus is abundant in forests and S. cerevisiae is abundant in vineyards. However, ecological differences may be confounded with geographic differences in species abundance. To compare the distribution and abundance of these two species we isolated Saccharomyces strains from over 1,200 samples taken from vineyard and forest habitats in Slovenia. We isolated numerous strains of S. cerevisiae and S. paradoxus as well as small number of S. kudriavzevii strains from both vineyard and forest environments. We find S. cerevisiae less abundant than S. paradoxus on oak trees both within and outside the vineyard, but more abundant on grapevines and associated substrates. Analysis of the uncultured microbiome shows that both S. cerevisiae and S. paradoxus are rare species in soil and bark samples, but can be much more common in grape must. In contrast to S. paradoxus, European strains of S. cerevisiae have acquired multiple traits thought to be important for life in the vineyard and dominance of wine fermentations. We conclude that S. cerevisiae and S. paradoxus currently share both vineyard and non-vineyard habitats in Slovenia and we discuss factors relevant to their global distribution and relative abundance.
Najdeno v: ključnih besedah
Ključne besede: Wine, microbiome, yeast, Ecology, Fermentation
Objavljeno: 12.02.2016; Ogledov: 949; Prenosov: 17
.pdf Polno besedilo (3,21 MB)

4.
5.
6.
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, prispevek na konferenci brez natisa

Najdeno v: ključnih besedah
Povzetek najdenega: ...Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic...
Ključne besede: Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic maceration
Objavljeno: 18.04.2017; Ogledov: 297; Prenosov: 0
.pdf Polno besedilo (846,88 KB)

7.
Isolation and selection wild yeasts for winemaking
Natalia Mikhaylina, 2017, diplomsko delo

Opis: The aim of this study was to explore the diversity of fermentative yeast species in a non-vineyard and vineyard environment, and exploit their oenological potential. For this purpose we collected plant and soil material in the vineyard (located in Črniče in Vipava Valley) planted with Vitis vinifera L. and in the forest (forest in Vipava Old Castle), and by using a selective medium with high ethanol and sugar content we managed to obtain 35 isolates. By sequencing the D1/D2 domain of the 26S rDNA we identified nine different yeast species. The oenological potential of identified yeasts was further investigated by employing a series of tests, such as growth at low pH values, tolerance to ethanol and sulfur, and H2S production ability. Based on the results of these tests we selected four different yeast species for the microvinification of Vitis vinifera L. cv. ‘Pinot Noir’ grape juice. A commercial strain Saccharomyces cerevisiae Lalvin D47 was also included as a control in the fermentation experiment. Fermentation monitoring was done by measuring daily weight loss and microbiological analysis in the middle of fermentation. For the final wines, sugars were determined and sensorial evaluation performed. Among four tested yeasts, S. paradoxus IVV 32 and Torulaspora delbrueckii IVV 36 appeared to be the most promising for winemaking, but further studies should be carried out.
Najdeno v: ključnih besedah
Povzetek najdenega: ... wine, Vitis vinifera L. cv. ‘Pinot Noir’, biodiversity,...
Ključne besede: wine, Vitis vinifera L. cv. ‘Pinot Noir’, biodiversity, yeasts, fermentation
Objavljeno: 10.07.2017; Ogledov: 273; Prenosov: 34
.pdf Polno besedilo (2,57 MB)

8.
The comparison of anthocyanin and pyranoanthocyanin extraction efficiency in Pinot Noir wine using SPE
Branka Mozetič Vodopivec, Dorota Korte, Jelena Topić, 2017, objavljeni povzetek znanstvenega prispevka na konferenci

Najdeno v: ključnih besedah
Ključne besede: Anthocyanins, wine, Pinot Noir, HPLC, solid-phase extraction
Objavljeno: 05.07.2017; Ogledov: 154; Prenosov: 0
.pdf Polno besedilo (109,24 KB)

9.
ECOLOGY OF WILD WINE YEASTS AND THEIR ENOLOGICAL POTENTIAL
Gabrijel Cernigoi, 2017, diplomsko delo

Opis: The aim of the study was to investigate and select indigenous yeasts Saccharomyces cerevisiae and non-conventional yeasts that were isolated during this and previous studies, and than evaluate them for wine production by performing micro-scale vinification experiment
Najdeno v: ključnih besedah
Ključne besede: Saccharomyces, non-conventional yeasts, wine, fermentations
Objavljeno: 17.07.2017; Ogledov: 373; Prenosov: 31
.pdf Polno besedilo (1,09 MB)

Iskanje izvedeno v 0 sek.
Na vrh