1.

New method for the use of temperature shock on suspension of wine yeast Saccharomyces cerevisiae cells to increase glycerol production in alcohol fermentation

New method to increase the biosynthesis of glycerol with the use of heat shocks on the vine yeast inoculum at 45 ° C in 10, 20 and 30 min intervals

F.10 Improvements to an existing technological process or technology

COBISS.SI-ID: 33557509

2.

The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and malvasia istriana Vitis vinifera (L.) grape wines

Grapes were subjected of pomace maceration and whole berry maceration. Pomace maceration was found to be an effective procedure for the extraction of varietal aroma compounds like terpenes. Pomace maceration resulted in higher total phenol and methanol content.

F.05 Ability to launch new technological development cycle

COBISS.SI-ID: 3596136

3.

Exceptionally fast uptake and metabolism of grapes cyanidin 3-glucoside by rat kidneys and liver

These data about fast kinetics contribute to solving the paradox of the high bioactivity of anthocyanins in spite of their apparent low bioavailability. Data were also published as key scientific article in Global Medical Discovery

F.22 Improvement to existing health/diagnostic methods/procedures

COBISS.SI-ID: 3608168