Search Results - "Peršurić, Đordano"

Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest by Lukić, Igor, Radeka, Sanja, Grozaj, Nikola, Staver, Mario, Peršurić, Đordano

“…•Changes in aroma of Gewürztraminer wine after late and ice harvest were studied.•Late harvest wine had higher amounts of the majority of aromas than…”
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Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels by Lukić, Igor, Jedrejčić, Nikolina, Ganić, Karin Kovačević, Staver, Mario, Peršurić, Đordano

“…To investigate the phenolic and aroma composition of Malvazija istarska ( L.) white wines produced by an unconventional technology comprising prolonged…”
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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

“…Phenolic acids, represented by hydroxycinnamic and hydroxybenzoic acids and their derivatives, are the most abundant phenolic compounds in grape juice and wine…”
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Relationship between volatile aroma compounds and sensory quality of fresh grape marc distillates by Lukić, Igor, Miličević, Borislav, Tomas, Srećko, Radeka, Sanja, Peršurić, Đordano

“…To investigate possible relationships, the volatile aroma compound composition of 30 grape marc distillates obtained from six varieties was correlated with the…”
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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

“…The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acids (hydroxybenzoic, gallic, protocatechuic, vanillic,…”
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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

“…In order to investigate the composition of secondary aroma compounds of fresh grape marc distillates as a result of variety and production technology, 30…”
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Behaviour of Volatile Compounds During Traditional Alembic Distillation of Fermented Muscat Blanc and Muškat Ruža Porečki Grape Marcs by Lukić, Igor, Tomas, Srećko, Miličević, Borislav, Radeka, Sanja, Peršurić, Đordano

“…To investigate the behaviour of volatile compounds during a traditional alembic distillation, large numbers of important volatile compounds were identified and…”
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COMPARATION OF YIELDS AND FINANCIAL RESULTS FOR DIFFERENT DURUM WHEAT VARIETIES IN MEDITERRANEAN CONDITIONS by ILAK PERŠURIĆ, Anita Silvana, OPLANIĆ, Milan, ŠETIĆ, Elvino, PERŠURIĆ, Đordano

“…Production costs, gross revenue and profitability of ten durum wheat cultivars was evaluated during two vegetation seasons in Poreč, Croatia at northwestern…”
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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

“…Malvasia istriana (Vitis vinifera) is a domestic and widespread grape cultivar in the Istrian wine region that gives the characteristic white wine. Istrian…”
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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

“…During a two-year study, the effect of different grape mash maceration treatments (skin contact at 20 °C for 10, 20 and 30 h) and cryomaceration (skin contact…”
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Phenol and Aroma Composition of White Wines Produced by Prolonged Fermentative Maceration and Maturation in Wooden Barrels by Lukić, Igor, Jedrejčić, Nikolina, Kovačević Ganić, Karin, Staver, Mario, Peršurić, Đordano

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Relationship between volatile aroma compounds and sensory quality of fresh grape marc distillates: Volatile aroma compounds and sensory quality of grape marc distillates by Lukić, Igor, Miličević, Borislav, Tomas, Srećko, Radeka, Sanja, Peršurić, Đordano

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Survey of five indigenous Istrian cultivars for the presence of six grape viruses by Poljuha, D, Sladonja, B, Persuric, D

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Characterization and Differentiation of Monovarietal Grape Marc Distillates on the Basis of Varietal Aroma Compound Composition by Lukić, Igor, Miličević, Borislav, Banović, Mara, Tomas, Srećko, Radeka, Sanja, Peršurić, Đordano

“…To investigate the varietal aroma compound composition of monovarietal grape marc distillates made from six different varieties (Vitis vinifera L.) in the…”
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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

“…The influence of different grape mash maceration treatments on the varietal and secondary aroma profiles of wines produced from an aromatic red grape variety,…”
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Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatography by Lukić, Igor, Banović, Mara, Peršurić, Đordano, Radeka, Sanja, Sladonja, Barbara

“…Solid-phase extraction (SPE) procedure on octadecylsilica (C 18) was developed for accumulation of volatile compounds from grape distillates. The procedure was…”
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Fenolni i aromatski sastav bijelih vina proizvedenih tehnikom produljene maceracije i dozrijevanjem u drvenim bačvama by Lukić, Igor, Jedrejčić, Nikolina, Kovačević Ganić, Karin, Staver, Mario, Peršurić, Đordano

“…Pomoću UV/Vis spektrometrije, visokodjelotvorne tekućinske kromatografije, te kombinacijom plinske kromatografije i spektrometrije masa ispitan je fenolni i…”
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