1.

Influence of the oxidation state of Sauvignon Blanc must on the content of volatile thiols, glutathione and metoxypyrazines

In experiments performed on the Sauvignon Blanc grape we studied the influence of dissolved oxygen in the presence/absence of SO2 on volatile thiols, glutathione and methoxypyrazines. Results showed that addition of sulphur dioxide into grapes befopre crushing preserve glutathione and volatile thiols concentration.

COBISS.SI-ID: 3154536

2.

Content of hydroxycinnamic acids in grapes and wine of local variety ‘Zelen’

In article we showed content and profile of hidroxycinnamic acids in local variety cv. Zelen and influence of hyperreductive pressing on preservation of hydroxycinnamates in wine.

COBISS.SI-ID: 2654568

3.

Oxygen dissolution and its prevention at preparing and bottling of wines.

In article we present an extensive research on content of dissolved oxygen in preparation and bottling of wines. We performed over 100 measurement of dissolved oxygen during wine treatment and bottling.

COBISS.SI-ID: 2810728

4.

Influence of hyperreductive (oxygen free) pressing on content of hydroxycinnamic acids in must and wine of variety Malvasia Istriana

Article present influence of hyperreductive pressing on content of hydroxycinnamic acids in juice and wine. Pressing of grapes in hyperreductive condition preserve content of hydroxycinnamic acids in must and wine.

COBISS.SI-ID: 3059560

5.

Ways to decrease oxygen concentration during winemaking

Article shows the content of dissolved oxygen during wine vinification and ways to decrease of dissolved oxygen at bottling. Results shows that sparging with nitrogen decreased oygen concentration in wine.

COBISS.SI-ID: 3064424