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 - 10 / 34
Na začetekNa prejšnjo stran1234Na naslednjo stranNa konec
1.
Advantages and disadvantages of Serbian market for exporting “Vinag 1847” wines
Ivana Milivojević, 2023, diplomsko delo

Opis: This study investigates the main advantages and disadvantages of the Serbian market as a potential market for the import of Slovenian wines, more specifically, the wines from the wine cellar “Vinag 1847”. Structured interviews were conducted with four participants from different Serbian wine sectors regarding the current wine trends and how the Slovenian wines are presented on the market. Furthermore, the quantitative analysis was performed during the Belgrade Wine Salon in the form of a questionnaire, and it was answered by 60 randomly picked visitors who tasted the wines at the “Vinag 1847” exhibition table. They answered the questions about their personal buying behaviour and evaluated the selected “Vinag 1847” wine offer which was presented at the wine salon. The participants of the quantitative and qualitative analysis have pointed out that Serbian market is expanding, and its wine culture has been evolving, together with the new generations, in new ways. The main advantages are at the same time also the disadvantages of the market which is still in the process of manifestation. With a wide local and regional wine offer and the customer base whose interest in the new wines both from Serbia and abroad has been increasing, Serbia is evaluated as the challenging country for the wine export industry.
Ključne besede: wine, Serbian market, Vinag 1847, foreign exchange
Objavljeno v RUNG: 14.07.2023; Ogledov: 1203; Prenosov: 0
Gradivo ima več datotek! Več...

2.
SCREENING AND EVALUATION OF ENZYMATIC ACTIVITIES OF WINE RELATED YEAST SPECIES
Adesida Rowland, Melita Sternad Lemut, Lorena Butinar, 2020, objavljeni povzetek znanstvenega prispevka na konferenci

Opis: A number of indigenous yeast strains isolated from vineyard / cellar-associated samples and non-vineyard sites, from forests with oak trees (a known habitat where Saccharomyces species resides) from existing in-house yeast collection and from ZIM culture collections (Slovenia) were screened for enzymatic activities with enological importance. The yeasts were screened for glycosidase enzymes connected to terpene aroma release, the β-lyase activity responsible for the volatile thiol release, and sulfite reductase activity involved in off-flavours. Yeast strains that showed positive results for qualitative and quick detection of glucoside hydrolase activity on plates were selected for further studies. The glucoside hydrolase activity of 20 selected strains belonging to 15 different species was quantitatively characterized by determinations of the activity on pNPG. All strains demonstrated hydrolase activity, especially strain H. uvarum 116 which showed the highest value of specific activity 6.32 mU/mg for cell-associated activity and T. delbrueckii Sut 94 with highest value of specific activity 1.36 mU/mg for extracellular activity. Increased growth of tested yeast on medium containing substrate S-methyl-L-cysteine indicated β-lyase activity, and by this approach a moderate activity was recorded throughout our tested strains with immense intraspecific inconsistency. Noticeable H2S production was observed in P. manshurica strain whereas, H. uvarum, L. thermotolerance, S. bayanus and S. cerevisiae demonstrated weak/slight H2S-producer strains in our study. Therefore, our screening indicates the importance of strain selection for enological application due to intraspecies differences, as well as the introduction of non-Saccharomyces yeast starters with interesting potential to enhance wine aroma.
Ključne besede: wine yeasts, non-Saccharomyces, enzymatic activities
Objavljeno v RUNG: 08.05.2023; Ogledov: 1236; Prenosov: 0
Gradivo ima več datotek! Več...

3.
Simultaneous determination of chemical parameters for wine and cider quality control using HPLC-UV/RI system based on reverse-phase separation capabilities
Mitja Martelanc, 2022, objavljeni povzetek znanstvenega prispevka na konferenci (vabljeno predavanje)

Ključne besede: HPLC-UV-RI, Cider, Wine, Must, Organic aacids, Ethanol, Glucose, Fructose.
Objavljeno v RUNG: 20.02.2023; Ogledov: 1231; Prenosov: 0
Gradivo ima več datotek! Več...

4.
Determination of biogenic amines formation by autochthonous lactic acid bacteria from ‘Refošk’ grapes using different analytical methods
Jelena Topić, Lorena Butinar, Martina Bergant Marušič, Dorota Korte, Branka Mozetič Vodopivec, 2022, izvirni znanstveni članek

Opis: Different analytical methods were tested and optimized for the determination of four biogenic amines (BA) histamine, putrescine, cadaverine and tyramine produced by grape-associated lactic acid bacteria (LAB). Autochthonous LAB were isolated from ‘Refošk’ grapes belonging to Slovenian-Italian Karst region as they represent a potential pool of beneficial LAB starter bacteria for improving the typicality and quality of wine. Six isolated strains were screened by multiplex PCR, of which four strains were positive for BA-forming genes (MKBT-49, MKBT-282, MKBT-568, MKBT-570). The production of BA was evaluated by thin-layer chromatography (TLC), high-performance liquid chromatography coupled to diode array detection (HPLC-DAD) and enzymatic method. The HPLC-DAD results showed that strain MKBT-49 (tyrdc+) had high tyramine production (386.6 ± 0.14 mg/L), which was confirmed by TLC. The ability to produce putrescine was confirmed in strain MKBT-282 by PCR, HPLC-DAD (16.4 ± 1.72 mg/L), and TLC. Histamine-producing ability was detected in strain MKBT-570, with a concentration below the limit of detection of the HPLC-DAD (<0.2 mg/L), while the other two methods were not sensitive enough for confirmation. This study shows that the production of BA can detected in native LAB and that relatively simple method such as TLC can be used effectively for the initial screening.
Ključne besede: grapes, wine-like matrices, biogenic amines, autochthonous lactic acid bacteria, analytical methods
Objavljeno v RUNG: 03.01.2022; Ogledov: 2027; Prenosov: 7
URL Povezava na celotno besedilo
Gradivo ima več datotek! Več...

5.
6.
Impact of the label on the purchasing decision process of female Chinese consumers : case, Slovenian wine label
Yue Ma, 2021, diplomsko delo

Opis: The packaging is often a way of product communicating with its' consumer. Nowadays there are tons of different styles and ways to label the product to attract new customers. For every market, there is a certain way of packaging and developing a brand of the products due to the difference of the culture, lifestyle and habits. Our work aimed to determine the preferences of Chinese female consumers on various styles of Slovenian wine labels. Slovenian wines are still a rare guest on the shelves of the Chinese market. Thus, this research work gives us an opportunity of finding the best way of entering the market with a product from an unknown wine-producing country for the public and establish the brand. Due to the lack of information in this particular section, we have conducted an online survey to collect more precise data. Therefore, within the questionnaire we have used 5 wine labels from different Slovenian wine cellars with completely diversified design and styles, to compare customer's preferences. With the obtained online questionnaire it can be concluded that Chinese female consumers are most attracted to the whole package of the wine design from the wine's glass bottle, to its' shape as well as certain color preferences of the wine labels.
Ključne besede: packaging, wine label, brand, Slovenian wine label, Chinese market, Chinese female consumers
Objavljeno v RUNG: 15.03.2021; Ogledov: 3435; Prenosov: 175
.pdf Celotno besedilo (1,52 MB)
Gradivo ima več datotek! Več...

7.
Implementation of high performance liquid chromatography coupled to thermal lens spectrometry (HPLC‑TLS) for quantification of pyranoanthocyanins during fermentation of Pinot Noir grapes
Jelena Topič Božič, Lorena Butinar, Natka Ćurko, Karin Kovačević Ganić, Branka Mozetič Vodopivec, Dorota Korte, Mladen Franko, 2020, izvirni znanstveni članek

Opis: In this work high performance liquid chromatography coupled to thermal lens spectrometry (HPLC-TLS) was applied for monitoring of vinylphenolic pyranoanthocyanins formation during the fermentation of Pinot Noir wines. Vinylphenolic pyranoanthocyanins are wine pigments, present in low concentrations, but very important for wine colour stability. Fermentation process was conducted with four different yeast strains, used as starters, either in sequential fermentation of non-Saccharomyces with S. cerevisiae yeast or as single fermentation with S. cerevisiae yeasts in order to test the applicability of developed method for monitoring of selected compounds in real wine fermentation experiments. The developed HPLC-TLS method showed higher sensitivity compared to HPLC coupled to diode array detection (DAD) technique for particular wine colour compounds. Obtained limits of detection (LODs), were 6- and 22-times lower in comparison to HPLC–DAD in gradient and isocratic elution mode, respectively, whereas limits of quantification (LOQs) 5 and 18-times lower. Lower LODs enabled earlier observation of vinylphenolic pyranoanthocyanins formation during fermentation (already at day 7) in the case of HPLC-TLS method in gradient mode, while by using HPLC–DAD in gradient elution mode the formation of vinylphenolic pyranoanthocyanins was noticed only after 12 days of fermentation.
Ključne besede: Thermal lens spectrometry (TLS), High performance liquid chromatography (HPLC), Pyranoanthocyanins, Wine, Yeasts
Objavljeno v RUNG: 18.06.2020; Ogledov: 3670; Prenosov: 0
Gradivo ima več datotek! Več...

8.
Occurence of biogenic amine - producing lactic acid bacteria in Refošk grape and wine
Jelena Topić Božič, Jan Reščič, Martina Bergant Marušič, Darja Lisjak, Branka Mozetič Vodopivec, Lorena Butinar, 2019, objavljeni povzetek znanstvenega prispevka na konferenci

Opis: Lactic acid bacteria (LAB) are naturally present in grapes, musts and wines. During malolactic fermentation, besides the beneficial conversion of L-malic to L-lactic acid, LAB can form also other compounds like biogenic amines (BAs). BAs are formed through decarboxylation of corresponding amino acids, through the action of enzymes. Consumption of food containing BAs can lead to food poisoning such as histamine poisoning. Histamine, the most studied BA, is known to cause headaches, oedema, vomiting. In the last years, BAs associated pathways have been described as strain dependent and not as species dependent. Because of the high variability of microorganisms to decarboxylase amino acids, the detection of bacteria that have the possibility to transform precursor amino acid into BAs is very important in order to estimate the risk of BAs accumulation in wines. Since in previous years during project AGROTUR I we detected the higher BA content in some wines, we decided to focus on the presence of BA-producing LAB in Refošk grapes and wines. Therefore, during AGROTUR II project LAB collection of autochthonous lactic acid bacteria was set-up by isolating LAB from Refošk grapes and wines, originated from the grape growing cross-border region Karst (Slovenia). Over 600 isolates were obtained using MRS medium with added cycloheximide and 2% tomato juice. In parallel, also selective enrichment was performed using MRS medium described above with additionally added 5% ethanol. BA-producing LAB were primarily detected in microtiter-plate format using the decarboxylase screening medium with added amino acids (histidine, lysine, ornithine or tyrosine), which enable us to identify histamine-, cadaverine-, ornithine and tyrosine-producing LAB. Selected representatives from each BA-producing LAB groups were further on confirmed with chromatographic analysis (HPLC) and molecular methods (multiplex PCR method). BA-producing LAB were in majority represented by thyramin-producers, thereafter followed cadaverine-producers, with putrescine and histamine producers being the least presented. This screening of the BA-producing LAB is also incorporated in our on-going accurate selection of LAB starters for potential production of Refošk wines.
Ključne besede: biogenic amines, lactic acid bacteria, refošk, grape, wine
Objavljeno v RUNG: 22.01.2020; Ogledov: 3697; Prenosov: 0
Gradivo ima več datotek! Več...

9.
Yeasts and wine colour
Jelena Topić Božič, Olga Butinar-Čeh, Dorota Korte, Branka Mozetič Vodopivec, 2019, pregledni znanstveni članek

Ključne besede: yeast, Saccharomyces, non-Saccharomyces, wine colour, pyranoanthocyanins
Objavljeno v RUNG: 20.12.2019; Ogledov: 4478; Prenosov: 0
Gradivo ima več datotek! Več...

10.
Modulation of Pinot Noir wine colour by yeast selection
Jelena Topić Božič, Lorena Butinar, Dorota Korte, Branka Mozetič Vodopivec, 2019, objavljeni povzetek znanstvenega prispevka na konferenci

Ključne besede: yeast, HCDC activity, wine colour, Pinot Noir, pyranoanthocyanins
Objavljeno v RUNG: 27.05.2019; Ogledov: 3747; Prenosov: 0
Gradivo ima več datotek! Več...

Iskanje izvedeno v 0.04 sek.
Na vrh