COSMOtherm as an Effective Tool for Selection of Deep Eutectic Solvents Based Ready-To-Use Extracts from Graševina Grape Pomace [PDF]
Molecules, 2021 The aim of this work is to develop an industrially suitable process for the sustainable waste disposal in wine production. The proposed process involves the development of an environmentally friendly method for the isolation of biologically active ...
Manuela Panić +5 more
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Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds [PDF]
Foods, 2022 Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the spotlight in recent years since it can enable lower environmental impact, but it can also bring an added value to the wine production process by recovering ...
Tea Sokač +10 more
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The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines [PDF]
Foods, 2023 Varietal thiol concentration in wine is influenced by numerous factors, of which grape variety and winemaking practices are often highlighted as the most important. Therefore, the aim of this work was to study the effects of grape clone and yeast strain (
Marina Tomašević +7 more
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Graševina – a symbol of Croatian viticulture [PDF]
Glasnik Zaštite Bilja, 2022 'Graševina' is one of the basic elements of the recognizability of Croatian viticulture and winemaking. Statistically speaking, every fourth vine in Croatian vineyards is a 'Graševina', and if we look only at the continental part of Croatia, where this ...
Darko Preiner
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Aromatic profile of wines of certified cv. Graševina clones [PDF]
Glasnik Zaštite Bilja, 2023 Clonal selection of the variety 'Graševina' resulted in the registration of four clones, OB-412, OB-414, OB-435 and OB-445. Considering the prevalence of the 'Graševina' variety in Croatia, the quality of the wine is a very important factor in consumer ...
Iva Šikuten +4 more
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The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine [PDF]
Foods, 2021 Recent research has showed a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, Saccharomyces cerevisiae, vs.
Igor Deak +6 more
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Biochemical Response and Gene Expression to Water Deficit of Croatian Grapevine Cultivars (Vitis vinifera L.) and a Specimen of Vitis sylvestris [PDF]
Plants, 2023 The biochemical response and gene expression in different grapevine cultivars to water deficit are still not well understood. In this study, we investigated the performance of four traditional Croatian Vitis vinifera L.
Katarina Lukšić +12 more
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Antimicrobial Activity of Selected Red and White Wines against Escherichia coli: In Vitro Inhibition Using Fish as Food Matrix [PDF]
Foods, 2020 Five different wines (standard Graševina, macerated Graševina with and without sulfur, rosé, and standard Plavac Mali), all typical Croatian wines, were tested to determine the antimicrobial activity against two Escherichia coli bacterial strains (ATCC ...
Heidi Christine Santoro +4 more
doaj +2 more sources
Senzorna ocjena pjenušavog vina ´Graševina´ klon OB-435
Glasnik Zaštite Bilja, 2022 Na globalnom tržištu vina dolazi do promjena u preferencijama potrošača te popularnost pjenušavih vina raste, a sličan trend događa se i u Republici Hrvatskoj.
Iva Šikuten +4 more
doaj +3 more sources
Glasnik Zaštite Bilja, 2021 Graševina bijela najzastupljenija je i gospodarski najvažnija sorta u Republici Hrvatskoj. Uzgaja se u vinogradarskim regijama Zapadna i Istočna kontinentalna Hrvatska. Njena prilagodljivost klimatskim uvjetima jedna je od brojnih karakteristika koje ovu
Željko Andabaka +8 more
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