Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines
N Lisov, A Petrovic, U Čakar… - … of Chemistry and …, 2020 - cherry.chem.bg.ac.rs
In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining
wines with increased phenolic compound content. Kinetic extraction of phenolic compounds …
wines with increased phenolic compound content. Kinetic extraction of phenolic compounds …
Effects of spontaneous and inoculated fermentation on the total phenolic content and antioxidant activity of Cabernet Sauvignon wines and fermented pomace
NM Živković, UD Čakar… - Food and Feed Research, 2024 - aspace.agrif.bg.ac.rs
Sadržaj ukupnih fenolnih jedinjenja i antioksidativna aktivnost vina i prevrele komine grožđa
sorte vinove loze Cabernet Sauvignon, ubranog u fenofazi pune zrelosti, su određeni …
sorte vinove loze Cabernet Sauvignon, ubranog u fenofazi pune zrelosti, su određeni …
[PDF][PDF] The quality of grape and wine of Merlot and Blatina varieties in the agroecological conditions of the Trebinje vineyard.
T Banjanin, N Lisov, A Petrović, Z Ranković-Vasić… - 2019 - researchgate.net
The aim of this paper is to present the quality of grape and wine of Merlot and Blatina
varieties in the agro ecological conditions of the Trebinje vineyard, during the vintages of …
varieties in the agro ecological conditions of the Trebinje vineyard, during the vintages of …
Dinamika Sadržaja Biološki Aktivnih Fenolnih Jedinjenja Grožđa Sorte Cabetrnet Sauvignon Tokom Fenofaza Sazrevanja, Primarne Prerade, Vinifikacije i Uticaj na …
LM Nikolinav - 2022 - search.proquest.com
Tokom izrade ove doktorske disertacije cilj je bio pratiti dinamiku sadržaja pojedinih fenolnih
jedinjenja koja su prisutna u grožđu sorte Cabernet Sauvignon tokom različitih faza …
jedinjenja koja su prisutna u grožđu sorte Cabernet Sauvignon tokom različitih faza …
Influence of maceration time of grape pomace Sabernet Sauvignon on extraction kinetics of some polyphenols and anti-DPPH radical activity of wines.
N Lisov, U Čakar, A Petrović, L Gojković-Bukarica - 2019 - cabidigitallibrary.org
The influence of five different maceration times on extraction of some polyphenols and anti-
DPPH radical activity of wine samples were investigated. In focus were: caffeic acid, syringic …
DPPH radical activity of wine samples were investigated. In focus were: caffeic acid, syringic …
[PDF][PDF] Utjecaj duljine maceracije na kakvoću vina Teran
S Rossi - 2017 - bib.irb.hr
Maceracija je kontakt krute i tekuće faze, odnosno kožice bobice, sjemenke, te soka. Proces
maceracije je zaslužan za nakupljanje polifenolnih spojeva u moštu i vinu. Polifenoli su …
maceracije je zaslužan za nakupljanje polifenolnih spojeva u moštu i vinu. Polifenoli su …