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The production of wine vinegar using different types of acetic acid bacteria.

• Authors : Vavřiník, Aleš¹ ; Štusková, Kateřina² ; Baroň, Mojmír¹

Subjects: *VINEGAR; *ACETOBACTER; *WINE industry

• Source: Slovak Journal of Food Sciences. 2022, Vol. 16, p556-567. 12p.

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The effect of yeast autolysis on the composition of wine

• Authors : Jan Mikuš; Jiří Sochor; Štefan Ailer

Subjects: autolysis; sludge; wine

• Source: Potravinarstvo, Vol 18 (2024)

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THE DIVERSITY OF FUNGAL POPULATION FROM GRAPE HARVEST TO YOUNG WINE IN SMALL CARPATHIAN WINE REGION.

• Authors : Felšöciová, Soňa¹ ; Sabo, Jozef² ; Galovičová, Lucia²

Subjects: *GRAPE harvesting; *FUNGAL ecology; *WINE districts

• Source: Slovak Journal of Food Sciences. 2021, Vol. 15, p340-349. 10p.

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THE INHIBITION OF WINE MICROORGANISMS BY SILVER NANOPARTICLES.

• Authors : Vavřiník, Aleš¹ ; Štůsková, Kateřina² ; Alumbro, Adrian³

Subjects: *WINE microbiology; *SILVER nanoparticles; *LACTIC acid bacteria

• Source: Slovak Journal of Food Sciences. 2021, Vol. 15, p995-1004. 10p.

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The effect of yeast autolysis on the composition of wine

• Authors : Mikuš, Jan; Sochor, Jiří; Ailer, Štefan

Subjects: autolysis; sludge; wine

• Source: Potravinárstvo; Vol 18 (2024): Potravinarstvo Slovak Journal of Food Sciences; 97-108 ; Potravinarstvo Slovak Journal of Food Sciences; Vol. 18 (2024): Potravinarstvo Slovak Journal of Food

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The production of wine vinegar using different types of acetic acid bacteria

• Authors : Aleš Vavřiník; Kateřina Štusková; Mojmír Baroň

Subjects: vinegar fermentation; wine vinegar; vinegar

• Source: Potravinarstvo, Vol 16 (2022)

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SAUVIGNON WINE QUALITY AS AFFECTED BY ITS PROCESSING AND STORAGE.

• Authors : Fikselová, Martina¹ ; Czako, Peter² ; Gažo, Ján³

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 2018, Vol. 12 Issue 1, p299-303. 5p.

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Determination of selected terpenic substances in grapes and wine of the cultivar Pálava

• Authors : Marcela Cehula; Michal Kumsta; Radek Sotolar

Subjects: terpens; grape; wine

• Source: Potravinarstvo, Vol 14, Pp 1137-1142 (2020)

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YEAST DIVERSITY IN NEW, STILL FERMENTING WINE "FEDERWEISSER".

• Authors : Kántor, Attila¹ ; Petrová, Jana¹ ; Hutková, Jana¹

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 2016, Vol. 10 Issue 1, p120-125. 6p.

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DETERMINATION OF SELECTED TERPENIC SUBSTANCES IN GRAPES AND WINE OF THE CULTIVAR PÁLAVA.

• Authors : Cehula, Marcela¹ ; Kumsta, Michal² ; Sotolar, Radek²

Subjects: *TERPENES; *GRAPE varieties; *WINES

• Source: Slovak Journal of Food Sciences. 2020, Vol. 14, p1137-1142. 6p.

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