INFLUENCE OF AUTOCHTHONOUS SACCHAROMYCES SPP. STRAINS ON THE SULFUR DIOXIDE CONCENTRATION IN WINE 著者: Josip BELJAK, Ana JEROMEL, Stanka HERJAVEC, Sandi ORLIC

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The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines 著者: Vesna Podgorski, Sulejman Redžepović, Nikola Mirošević, Stanka Herjavec

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CHANGES IN VOLATILE COMPOSITION AND SENSORY PROPERTIES OF VUGAVA WINES AGED IN CROATIA OAK BARRELS 著者: Stanka HERJAVEC, Ana JEROMEL, Sandi ORLIC, Bernard KOZINA

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EFFECT OF COLD MACERATION TIME ON ŽILAVKA WINES COMPOSITION 著者: Stanka HERJAVEC, Ana JEROMEL, Tihomir PRUSINA, Luna MASLOV

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Improved chromatic and sensory characteristics of Plavac Mali wines - efficiency of maceration enzymes 著者: Ivana Alpeza, Karin Kovačević Ganić, Andreja Vanzo, Stanka Herjavec

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CHANGES IN THE CHARDONNAY CLONES ORGANIC ACIDS RATIO DURING MATURATION TIME 著者: Ana Jeromel, Stanka Herjavec, B. Kozina, Luna Maslov, M. Bešić

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CHANGES IN VOLATILE COMPOSITION OF KRALJEVINA WINES BY CONTROLLED MALOLACTIC FERMENTATION 著者: Ana JEROMEL, Stanka HERJAVEC, Sandi ORLIC, Sulejman REDŽEPOVIĆ, Mojmir Wondra

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Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains 著者: Stanka Herjavec, Sandi Orlić, Sulejman Redžepović, Nikola Mirošević, Ana Majdak

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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 著者: Sanja Radeka, Stanka Herjavec, Đorđano Peršurić, Igor Lukić, Barbara Sladonja

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Reduction in Acidity by Chemical and Microbiological Methods and Their Effect on Moslavac Wine Quality 著者: Stanka Herjavec, Ana Majdak, Pavica Tupajić, Sulejman Redžepović, Sandi Orlić

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