Results 11 to 20 of about 535 (86)
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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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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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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Descriptors and different perceptions of Graševina wine [PDF]
Glasnik Zaštite Bilja, 2023 The most represented wines in the Croatia are Graševina wines. Of the total wine production, Graševina occupies 40.6 %. In the conditions of the wine-growing regions of Slavonia and Croatian Danube, all styles of wine are produced from this variety, from
Josip Mesić +4 more
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INTENSITY OF ATTACK OF BOTRYTIS CINEREA PERS. EX FR. ON THE CV. GRAŠEVINA AND TRAMINAC GRAPES AND THE EFFICIENCY OF BOTRYTICIDES [PDF]
Poljoprivreda, 2005 Botrytis gray mold caused by Botrytis cinerea is an important pathogen of grapevines all over the world. In order to determine the intensity of B. cinerea attack on mature grapes and efficiency of botryticides (cv.
Brankica Svitlica +3 more
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Innovative Applications of High Hydrostatic Pressure in Winemaking [PDF]
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.ABSTRACT Wine industry faces, today, great challenges, including the production of wines with low SO2 content, the reduction of winemaking times, or the elaboration of wines with own distinctive characteristics, among others. To assess the potential and opportunities that high hydrostatic pressure (HHP) offers to meet these challenges, an exhaustive ...
Laura Otero +2 more
wiley +2 more sources
, 2012 Od mnogo hlapljivih komponenti u vinu određene od njih imaju poseban i značajan utjecaj na aromu. U ovom radu izvest će se identifikacija i kvantifikacija tih komponenata.
Tkalec, Ivan
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SENSORY RECOGNITION OF GRAŠEVINA WINE [PDF]
, 2018 Misao vodilja pri odabiru teme bila je saznati koliko su kušači upoznati sa sortnom prepoznatljivosti vina sorte Graševina. Cilj istraživanja bio je prikazati koliko je naša ciljana skupina sposobna razlikovati vino Graševinu u odnosu na vina Pinot sivi ...
Prijić, Snježana
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Preculture medium optimization for in vitro microcuttings in the cryopreservation prozess of the grapevine cultivar 'Graševina' [PDF]
, 2022 Grapevine (Vitis vinifera L.) is one of the oldest agricultural species. Wide application of this culture in the economy makes it one of the most important agricultural fruit culture in the world.
Stupić, Domagoj +8 more
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Glasnik Zaštite Bilja, 2021 Graševina bijela is the most represented and economically most important grapevine variety in the Republic of Croatia. It’s mostly grown in viticultural regions of continental Croatia.
Željko Andabaka +9 more
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