New method to increase the biosynthesis of glycerol with the use of various lenght of heat shocks on the vine yeast inoculum at 45 ° C in 10, 20, 30 min allows a reduction of ethanol production by 6% at paralell increase biosynthesis of glycerol. Effective method for the transfer of the pilot and scaleup
COBISS.SI-ID: 35328261
The dynamics of secondary metabolites content in S.Blanc variety for the first time published that leaf removal decreased concentration of methoxypyrazines, while glutathione and hydroxycinnamic acids were not affected
COBISS.SI-ID: 3918184
New method for increasing the glycerol production in fermentation.Heath shock method was applied on the suspension of inoculum wine yeast cells. Fast temperature change 25-45°C on the survivor cells formed a memory effect and by that they are synthetising from 80 100 % higher glycerol
COBISS.SI-ID: 33557509
Untypical ageing off-flavour found in some particularly white wines is due to formation of 2 aminoacetophenone (2-AAP). A stir bar-sorptive extraction (SBSE) method was used to detect and quantify content of 2-AAP simultaneously from small samples coupled with gas chromatography (GC) and nitrogen-phosphorous detector (NPD).
COBISS.SI-ID: 3751544
Influence of SO2 and O2 on aromatic potential of must and wine of Sauvignon blanc was investigated.Addition of SO2 has a crucial role in preservation of aromatic potential of Sauvignon Blanc wine
COBISS.SI-ID: 4000872