Repository of University of Nova Gorica

Search the repository
A+ | A- | Help | SLO | ENG

Query: search in
search in
search in
search in
* old and bologna study programme

Options:
  Reset


21 - 30 / 34
First pagePrevious page1234Next pageLast page
21.
22.
23.
FOOD PROCESSING WASTES AS POTENTIAL SOURCE OF BIOLOGICALLY ACTIVE COMPOUNDS
Branka Mozetič Vodopivec, 2018, published scientific conference contribution (invited lecture)

Keywords: food processing wastes, wine, olive oil, extraction methods, polyphenols
Published in RUNG: 10.09.2018; Views: 3494; Downloads: 0
This document has many files! More...

24.
25.
NOVEL APPROACHES FOR THE DETERMINATION OF BIOGENIC AMINES IN FOOD SAMPLES
Mladen Franko, Mojca Žorž, Mitja Martelanc, Sara Budal, 2017, original scientific article

Abstract: In this work, new analytical approaches for determination of biogenic amines in wines were developed. For the first time, we studied the derivatization of BAs in wines with naphthalene- 2,3-dicarboxaldehyde (NDA) and with dabsyl chloride (DBS) and analysis of derivatized BAs by HPLC coupled to fluorescence (HPLC-NDA-FL) and thermal lens spectrometry (HPLC-DBS-TLS) detectors. The sensitivity of the two methods (LODs HPLC-NDA-FL in the range 27-73 μg/L; LODs HPLC-DBS-TLS in the range 3.4-11 μg/L) was higher than that of the official method for biogenic amines in wines, OIV-MA-AS315-18 (60-77 μg/L). For its best performances, the HPLC-DBS-TLS technique was applied to the analysis of putrescine, cadaverine, histamine and tyramine in two white wine samples. Additionally, exploiting the Berthelot reaction, the TLS fast screening of biogenic amines in wines, following the release of ammonia by transglutaminase, was also proposed. This approach allowed us to determine total biogenic amount content in concentrations below 0.1 mg/L, expressed as equivalents of histamine.
Keywords: biogenic amines, NDA, liquid chromatography, TLS, fluorescence, wine
Published in RUNG: 02.11.2017; Views: 4383; Downloads: 269
.pdf Full text (441,06 KB)

26.
ECOLOGY OF WILD WINE YEASTS AND THEIR ENOLOGICAL POTENTIAL
Gabrijel Cernigoi, 2017, undergraduate thesis

Abstract: 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
Keywords: Saccharomyces, non-conventional yeasts, wine, fermentations
Published in RUNG: 17.07.2017; Views: 5612; Downloads: 318
.pdf Full text (1,09 MB)

27.
Isolation and selection wild yeasts for winemaking
Natalia Mikhaylina, 2017, undergraduate thesis

Abstract: 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.
Keywords: wine, Vitis vinifera L. cv. ‘Pinot Noir’, biodiversity, yeasts, fermentation
Published in RUNG: 10.07.2017; Views: 5766; Downloads: 283
.pdf Full text (2,57 MB)

28.
The comparison of anthocyanin and pyranoanthocyanin extraction efficiency in Pinot Noir wine using SPE
Jelena Topic, Dorota Korte, Branka Mozetič Vodopivec, 2017, published scientific conference contribution abstract

Keywords: Anthocyanins, wine, Pinot Noir, HPLC, solid-phase extraction
Published in RUNG: 05.07.2017; Views: 5225; Downloads: 0
This document has many files! More...

29.
30.
Search done in 0.05 sec.
Back to top