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Št. zadetkov: 7
Samostojni znanstveni sestavek ali poglavje v monografski publikaciji
Oznake: vinske arome;sestava;hlapne organske spojine;
Leto: 2026 Vir: Repozitorij Univerze v Novi Gorici (RUNG)
Objavljeni povzetek znanstvenega prispevka na konferenci
Oznake: esters;metal ions;hydrolysis;matrix effect;
Esters play an essential role in the young white wines’ fruity expression, particularly the groups of ethyl esters of fatty acids (EEFAs) and higher alcohol acetates (HAAs) [1]. However, generally, these groups of esters decrease relatively fast during the first two years of ageing [1, 2]. Ester hyd ...
Leto: 2025 Vir: Repozitorij Univerze v Novi Gorici (RUNG)
Objavljeni povzetek znanstvenega prispevka na konferenci
Oznake: yeasts;cider aroma;cider composition;Hardanger;
Native Saccharomyces and non-Saccharomyces yeasts from Hardanger exhibit distinct and complementary metabolic traits that can be exploited to modulate cider aroma, particularly in mixed or sequential fermentations combined with optimized nitrogen management.
Leto: 2026 Vir: Univerza v Novi Gorici (UNG)
Izvirni znanstveni članek
Oznake: ester hydrolysis;metals;matrix effect;storage;multivariate analysis;
The evolution of volatile esters is a key determinant of the sensory profile of young white wines during the storage. This study evaluates the stability of 17 esters in 32 commercial wines under forced aging conditions. Although ester hydrolysis is typically associated with initial ester concentrati ...
Leto: 2026 Vir: Univerza v Novi Gorici (UNG)
Izvirni znanstveni članek
Oznake: autochthonous variety;Zelen;typicality;aroma;methyl salicylate;4-vinylguaiacol;terpenes;
This study aimed to characterise the aromatic uniqueness of Zelen (Vitis vinifera L.) wines, an autochthonous variety from the Vipava Valley located in Western Slovenia, through chemical and sensory assessment. Seventy aromatic compounds, including varietal thiols, esters, C6- alcohols, volatile ...
Leto: 2025 Vir: Repozitorij Univerze v Novi Gorici (RUNG)
Objavljeni povzetek znanstvenega prispevka na konferenci
Oznake: mycotoxins;dried fruit;chromatographic methods;cytometry methods;
Dried fruits are widely consumed because of their nutritional value and long shelf life; however, inadequate processing and storage conditions may promote the growth of moulds and yeasts that produce harmful mycotoxins such as aflatoxins, ochratoxin A (OTA), and patulin. The aim of this study was to ...
Leto: 2026 Vir: Univerza v Novi Gorici (UNG)
Univerzitetni, visokošolski ali višješolski učbenik z recenzijo
Oznake: vinogradništvo;vinarstvo;učbeniki;
Izbrana poglavja za študente vinarstva
Leto: 2026 Vir: Univerza v Novi Gorici (UNG)
Št. zadetkov: 7
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