Hasil Pencarian - Tomislav Plavša

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  1. 1
    BENTONITE - WATER SUSPENSIONS: THE IMPACT ON THE PROTEIN STABILITY OF ISTRIAN MALVASIA WINES

    BENTONITE - WATER SUSPENSIONS: THE IMPACT ON THE PROTEIN STABILITY OF ISTRIAN MALVASIA WINES oleh Tomislav Plavša, Ingrid Palman

    Diterbitkan 2012-12-01
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  2. 2
    Management of ethanol content and total acidity inwines by use of Saccharomyces cerevisiae yeasts

    Management of ethanol content and total acidity inwines by use of Saccharomyces cerevisiae yeasts oleh Tomislav Plavša, Željko Andabaka, Igor Palčić, Ana Jeromel

    Diterbitkan 2021-10-01
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  3. 3
    Mogućnosti promjene sadržaja etanola i ukupne kiselosti vina korištenjem Saccharomyces cerevisiae kvasaca

    Mogućnosti promjene sadržaja etanola i ukupne kiselosti vina korištenjem Saccharomyces cerevisiae kvasaca oleh Tomislav Plavša, Željko Andabaka, Igor Palčić, Ana Jeromel

    Diterbitkan 2021-10-01
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  4. 4
    Influence of encapsulated yeast on the quality of ´Teran´ rosé sparkling wine

    Influence of encapsulated yeast on the quality of ´Teran´ rosé sparkling wine oleh Tomislav Plavša, Marijan Bubola, Ana Marija Jagatić Korenika, Ana Jeromel

    Diterbitkan 2021-12-01
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  5. 5
    Utjecaj inkapsuliranog kvasca na kakvoću pjenušavog ružičastog vina ´Teran´

    Utjecaj inkapsuliranog kvasca na kakvoću pjenušavog ružičastog vina ´Teran´ oleh Tomislav Plavša, Marijan Bubola, Ana Marija Jagatić Korenika, Ana Jeromel

    Diterbitkan 2021-12-01
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  6. 6
    The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.)

    The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.) oleh Nina Jurinjak, Domo Antunović, Đordano Peršurić, Karin Kovačević Ganić, Tomislav Plavša

    Diterbitkan 2012-01-01
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  7. 7
    Enrichment of White Wine Vinegar with Aromatic Plants: The Impact on Aromatic, Polyphenolic, and Sensory Profiles

    Enrichment of White Wine Vinegar with Aromatic Plants: The Impact on Aromatic, Polyphenolic, and Sensory Profiles oleh Marin Krapac, Nikola Major, Tomislav Plavša, Ana Jeromel, Ivana Tomaz, Danijela Poljuha

    Diterbitkan 2024-08-01
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  8. 8
    Influence of different malolactic fermentation techniques on changes in chemical properties and volatile compounds of cv. Teran red wine (Vitis vinifera L.)

    Influence of different malolactic fermentation techniques on changes in chemical properties and volatile compounds of cv. Teran red wine (Vitis vinifera L.) oleh Tomislav Plavša, Ana-Marija Jagatić Korenika, Igor Lukić, Marijan Bubola, Ana Jeromel

    Diterbitkan 2021-09-01
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  9. 9
    Severe Shoot Trimming and Crop Size as Tools to Modulate Cv. Merlot Berry Composition

    Severe Shoot Trimming and Crop Size as Tools to Modulate Cv. Merlot Berry Composition oleh Marijan Bubola, Martina Persic, Sara Rossi, Ena Bestulić, Goran Zdunić, Tomislav Plavša, Sanja Radeka

    Diterbitkan 2022-12-01
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  10. 10
    Diversity of Volatile Aroma Compound Composition Produced by Non-<i>Saccharomyces</i> Yeasts in the Early Phase of Grape Must Fermentation

    Diversity of Volatile Aroma Compound Composition Produced by Non-<i>Saccharomyces</i> Yeasts in the Early Phase of Grape Must Fermentation oleh Doris Delač Salopek, Ivana Horvat, Ana Hranilović, Tomislav Plavša, Sanja Radeka, Igor Pasković, Igor Lukić

    Diterbitkan 2022-10-01
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  11. 11
    Effect of Different Vinification Techniques on the Concentration of Volatile Aroma Compounds and Sensory Profile of Malvazija Istarska Wines

    Effect of Different Vinification Techniques on the Concentration of Volatile Aroma Compounds and Sensory Profile of Malvazija Istarska Wines oleh Sanja Radeka, Ena Bestulić, Sara Rossi, Fumica Orbanić, Marijan Bubola, Tomislav Plavša, Igor Lukić, Ana Jeromel

    Diterbitkan 2023-07-01
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  12. 12
    Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging

    Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging oleh Sara Rossi, Ena Bestulić, Fumica Orbanić, Ivana Horvat, Igor Lukić, Anita Silvana Ilak Peršurić, Marijan Bubola, Tomislav Plavša, Sanja Radeka

    Diterbitkan 2024-09-01
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  13. 13
    Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes

    Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes oleh Fumica Orbanić, Sara Rossi, Ena Bestulić, Irena Budić-Leto, Karin Kovačević Ganić, Ivana Horvat, Tomislav Plavša, Marijan Bubola, Igor Lukić, Ana Jeromel, Sanja Radeka

    Diterbitkan 2023-10-01
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