Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.) by Igor Lukić, Đordano Peršurić, Sanja Radeka

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Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela by Sanja Radeka, Stanka Herjavec, Đorđano Peršurić, Igor Lukić, Barbara Sladonja

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Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels by Igor Lukić, Nikolina Jedrejčić, Karin Kovačević Ganić, Mario Staver, Đordano Peršurić

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Effects of Fruit Zone Leaf Removal on the Concentrations of Phenolic and Organic Acids in Istrian Malvasia Grape Juice and Wine by Marijan Bubola, Karin Kovačević Ganić, Marko Karoglan, Bernard Kozina, Đordano Peršurić

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

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Secondary Aroma Compounds in Fresh Grape Marc Distillates as a Result of Variety and Corresponding Production Technology by Borislav Miličević, Mara Banović, Srećko Tomas, Sanja Radeka, Đordano Peršurić, Igor Lukić

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Influence of Blending on the Aroma of Malvasia istriana Wine by Karin Kovačević Ganić, Leo Gracin, Đordano Peršurić, Mara Banović, Mario Staver, Draženka Komes

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