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1.
So reduktivne note v vinu hudič ali angel varuh?
Guillaume Antalick, 2018, polemic, discussion, commentary

Keywords: Wine, reductive aroma, oxidation, good practice, Slovenia
Published in RUNG: 19.09.2018; Views: 5316; Downloads: 23
URL Link to file

2.
From the vineyard to the glass: How to assess red grape aromatic maturity with simple physiological indicators
Guillaume Antalick, Katja Šuklje, unpublished conference contribution

Keywords: Wine aroma, wine style, grape maturity, sequential harvest, berry sugar loading, fresh mass
Published in RUNG: 19.09.2018; Views: 4749; Downloads: 29
URL Link to full text
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3.
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

Keywords: Berry shrivel, Wine aroma, Sensory analysis, Water addition, Alcohol content
Published in RUNG: 03.04.2018; Views: 5696; Downloads: 0
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4.
Comprehensive exploration of wine aroma-related compounds as promoted by alternative vinification procedures in case of Zelen (Vitis vinifera L.) grapes processing : /
Melita Sternad Lemut, Cesare Lotti, Cristèle Delsart, Urška Vrhovšek, 2016, unpublished conference contribution

Keywords: Zelen (Vitis vinifera L.), targeted metabolomics, wine aroma, sensory evaluation, alternative vinification procedures
Published in RUNG: 18.04.2017; Views: 6996; Downloads: 0
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5.
Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approach : /
Melita Sternad Lemut, Cesare Lotti, Urška Vrhovšek, 2016, unpublished conference contribution

Keywords: Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic maceration
Published in RUNG: 18.04.2017; Views: 7271; Downloads: 0
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6.
Chemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc wine
Carien Coetzee, Elizma Van Wyngaard, Katja Šuklje, Antonio C. Silva Ferreira, Wessel Johannes Du Toit, 2016, original scientific article

Keywords: Sauvignon blanc, oxygen, wine aroma, sensory
Published in RUNG: 06.12.2016; Views: 6438; Downloads: 0
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