Repozitorij Univerze v Novi Gorici

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1.
The influence of selected indigenous yeasts on Pinot Noir wine colour properties
Jelena Topić, Lorena Butinar, Guillaume Antalick, Melita Sternad Lemut, Mitja Martelanc, Alen Albreht, Dorota Korte, Branka Mozetič Vodopivec, 2021, izvirni znanstveni članek

Ključne besede: Pinot Noir, wine colour, yeasts, non-Saccharomyces, sensory
Objavljeno v RUNG: 07.07.2021; Ogledov: 3007; Prenosov: 0
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2.
Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches
Rocco Longo, John W. Blackman, Guillaume Antalick, Peter J. Torley, Suzy Y. Rogers, Leigh Schmidtke, 2018, izvirni znanstveni članek

Ključne besede: Common Component Specific Weights Analysis, polypropylene membrane, sensory descriptive analysis, sequential harvest, volatiles, wine alcohol-reduction
Objavljeno v RUNG: 17.09.2018; Ogledov: 4257; Prenosov: 0
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3.
A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles
Rocco Longo, John.W Blackman, Guillaume Antalick, Peter J. Torley, Suzy.Y Rogers, Leigh Schmidtke, 2018, izvirni znanstveni članek

Ključne besede: Common component and specific weights analysis, Dealcoholisation, Early harvest, Evaporative perstraction, Lower alcohol wine, Reverse osmosis, Sensory descriptive analysis, Wine
Objavljeno v RUNG: 17.09.2018; Ogledov: 4330; Prenosov: 0
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4.
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, izvirni znanstveni članek

Ključne besede: Berry shrivel, Wine aroma, Sensory analysis, Water addition, Alcohol content
Objavljeno v RUNG: 03.04.2018; Ogledov: 5187; Prenosov: 0
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5.
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, prispevek na konferenci brez natisa

Ključne besede: Zelen (Vitis vinifera L.), targeted metabolomics, wine aroma, sensory evaluation, alternative vinification procedures
Objavljeno v RUNG: 18.04.2017; Ogledov: 6205; Prenosov: 0
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6.
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, prispevek na konferenci brez natisa

Ključne besede: Merlot (Vitis vinifera L.), wine aroma, wine sensory evaluation, targeted metabolomics, carbonic maceration
Objavljeno v RUNG: 18.04.2017; Ogledov: 6035; Prenosov: 0
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7.
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, izvirni znanstveni članek

Ključne besede: Sauvignon blanc, oxygen, wine aroma, sensory
Objavljeno v RUNG: 06.12.2016; Ogledov: 5946; Prenosov: 0
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