The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines

N Ćurko, K Kelšin, A Režek Jambrak… - Croatian journal of …, 2017 - hrcak.srce.hr
High power ultrasound (HPU) is a novel, non-thermal technology the application of which
has been primarily evaluated in managing food quality. The application of high power …

Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine

…, A Režek Jambrak, M Tomašević, K Kelšin… - Hrvatski časopis za …, 2017 - hrcak.srce.hr
Brettanomyces bruxellensis is one of the most important spoilage microorganisms in
winemaking. It is harmful for wine industry because it produces volatile phenols, compounds …

[PDF][PDF] Microwave-assisted extraction of tannins from grape skin pomaces

N Ćurko, K Kelšin, V Dragović-Uzelac… - Proceedings of the 9th …, 2018 - bib.irb.hr
Microwave-assisted extraction (MAE) is valuable alternative to conventional extraction due to
the possibility to reach comparable extraction yield with shorter extraction time. The wine by…

Comparison of Proteomic, Metabolic, and Growth Profiles of Brettanomyces bruxellensis Isolates from Croatian Wines

…, M Cindrić, M Tomašević, K Kelšin… - … journal of enology …, 2019 - Am Soc Enol Viticulture
Brettanomyces bruxellensis is one of the most important spoilage yeasts in red wine production.
The aim of this paper was to investigate the diversity of B. bruxellensis isolates in regard …

[PDF][PDF] Influence of high power ultrasound, high hydrostatic pressure and non-thermal plasma on the changes in sensory and color properties of wine

S Križanović, K Kelšin, AR Jambrak, T Bosiljkov… - 3rd Natural resources …, 2018 - bib.irb.hr
Wine production represents a complex chemical and microbiological procedure where the
use of sulfur dioxide in terms of antiseptic and antioxidant protection is most common practice. …

Effect of high hydrostatic pressure on the volatile compounds in wine.

M Tomašević, K Lukić, T Bosiljkov, K Kelšin… - … u Sarajevu\Works of …, 2017 - cabdirect.org
Application of high hydrostatic pressure (HHP) as innovative technology for food preservation
and processing has increased substantially during the last decade. Recently, HHP has …

[PDF][PDF] INFLUENCE OF HIGH VOLTAGE ELECTRICAL DISCHARGE PLASMA TREATMENT ON THE PHYSICOCHEMICAL CHARACTERISTICS OF WINE* UTJECAJ …

K Lukić, M Tomašević, T Vukušić, K Kelšin, L Gracin… - vinopedia.hr
The aim of proposed research was to study the influence of high voltage electrical plasma
discharges on the physicochemical characteristics of wines, due to the potential use of this …

[PDF][PDF] Effect of non-thermal processing techniques on the aroma compounds in white wine Graševina

M Tomašević, K Lukić, K Kelšin, D Ježek… - … CONGRESS of Food …, 2018 - bib.irb.hr
The non-thermal technologies have been extensively studied in past decade, especially in
terms of food safety and preservation. In wine industry, safety is often related with sulfur …

Influence of high voltage electrical discharge plasma treatment on the physicochemical characteristics of wine.

K Lukić, M Tomašević, T Vukušić, K Kelšin… - … u Sarajevu\Works of …, 2017 - cabdirect.org
The aim of proposed research was to study the influence of high voltage electrical plasma
discharges on the physicochemical characteristics of wines, due to the potential use of this …

[PDF][PDF] Influence of thermosonication on colour and content of phenolic compounds in red wine

…, M Tomašević, N Ćurko, K Kelšin… - 3rd Natural resources …, 2018 - academia.edu
Brettanomyces bruxellensis yeast represents a serious problem in winemaking because it
can cause off-odours and mousy off-flavours in red wine, as well as high levels of acetic acid …