1.

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

In article, published at international conference, we showed results of above average hydroxycinnamic acid in Zelen variety. We also showed the influence of hyperreductive technology on preservation of hydroxycinnamic acids.

COBISS.SI-ID: 2654568

2.

Content of oxygen and ways of its reduction during wine bottling

In article that we presented at Vinarski dan we showed results of dissolved oxygen measurement during winemaking process and bottling. It is already known, that dissolved oxygen decreases wine quality, therefore ways to its reduction are very important in wine tehnology.

COBISS.SI-ID: 2810728