Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines by Zdenek Rihak, Bozena Prusova, Michal Kumsta, Mojmir Baron

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Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process by Bozena Prusova, Jakub Humaj, Jiri Sochor, Mojmir Baron

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The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines by Zdenek Rihak, Bozena Prusova, Kamil Prokes, Mojmir Baron

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Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines by Bozena Prusova, Josef Licek, Michal Kumsta, Mojmir Baron, Jiri Sochor

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Capture of Fermentation Gas from Fermentation of Grape Must by Bozena Prusova, Jakub Humaj, Michaela Kulhankova, Michal Kumsta, Jiri Sochor, Mojmir Baron

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Study of lignans in wine originating from different types of oak barrels by Milos Vidlar, Katerina Dadakova, Tomas Kasparovsky, Mojmir Baron, Božena Průšová, Jiri Sochor

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The Study of Antioxidant Components in Grape Seeds by Lenka Sochorova, Bozena Prusova, Tunde Jurikova, Jiri Mlcek, Anna Adamkova, Mojmir Baron, Jiri Sochor

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Spontaneous fermentation in wine production as a controllable technology by Radim Holešinský, Božena Průšová, Mojmír Baroň, Jaromír Fiala, Petra Kubizniakova, Vít Paulíček, Jiří Sochor

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Health Effects of Grape Seed and Skin Extracts and Their Influence on Biochemical Markers by Lenka Sochorova, Bozena Prusova, Martina Cebova, Tunde Jurikova, Jiri Mlcek, Anna Adamkova, Sarka Nedomova, Mojmir Baron, Jiri Sochor

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