1. Chemical and sensory study on the evolution of aromatic and nonaromatic compounds during the progressive oxidative storage of a Sauvignon blanc wineWessel Johannes Du Toit, Antonio C. Silva Ferreira, Katja Šuklje, Elizma Van Wyngaard, Carien Coetzee, 2016, izvirni znanstveni članek Najdeno v: ključnih besedah
Povzetek najdenega: ...Sauvignon blanc, oxygen, wine aroma, sensory...
Ključne besede: Sauvignon blanc, oxygen, wine aroma, sensory
Objavljeno: 06.12.2016; Ogledov: 4337; Prenosov: 0
 Polno besedilo (2,02 MB) |
2. Comprehensive exploration of wine aroma-related compounds as promoted by alternative vinification procedures in case of Zelen (Vitis vinifera L.) grapes processingCristèle Delsart, Urška Vrhovšek, Melita Sternad Lemut, Cesare Lotti, 2016, prispevek na konferenci brez natisa Najdeno v: ključnih besedah
Ključne besede: Zelen (Vitis vinifera L.), targeted metabolomics, wine aroma, sensory evaluation, alternative vinification procedures
Objavljeno: 18.04.2017; Ogledov: 4198; Prenosov: 0
Polno besedilo (841,25 KB) |
3. Comparison of aroma-related compounds of carbonic maceration and traditional young red winemaking in case of Merlot by means of targeted metabolomic approachUrška 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: 4176; Prenosov: 0
Polno besedilo (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 propertiesOlaf Schelezki, Katja Šuklje, Paul K. Boss, David W. Jeffery, 2018, izvirni znanstveni članek Najdeno v: ključnih besedah
Povzetek najdenega: ...Berry shrivel, Wine aroma, Sensory analysis, Water addition, Alcohol content...
Ključne besede: Berry shrivel, Wine aroma, Sensory analysis, Water addition, Alcohol content
Objavljeno: 03.04.2018; Ogledov: 3529; Prenosov: 0
Polno besedilo (574,08 KB) |
5. From the vineyard to the glass: How to assess red grape aromatic maturity with simple physiological indicatorsGuillaume Antalick, Katja Šuklje, prispevek na konferenci brez natisa Najdeno v: ključnih besedah
Povzetek najdenega: ... Wine aroma, wine style, grape maturity, sequential harvest,...
Ključne besede: Wine aroma, wine style, grape maturity, sequential harvest, berry sugar loading, fresh mass
Objavljeno: 19.09.2018; Ogledov: 2689; Prenosov: 24
Polno besedilo (4,65 MB)
Gradivo ima več datotek! Več...
|
6. So reduktivne note v vinu hudič ali angel varuh?Guillaume Antalick, 2018, polemika, diskusijski prispevek, komentar Najdeno v: ključnih besedah
Povzetek najdenega: ... Wine, reductive aroma, oxidation, good practice, Slovenia...
Ključne besede: Wine, reductive aroma, oxidation, good practice, Slovenia
Objavljeno: 19.09.2018; Ogledov: 3165; Prenosov: 16 |
