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Jelena Topić Božič

University of Nova Gorica

5

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The influence of selected indigenous yeasts on Pinot Noir wine colour properties.

2021 Journal of the Science of Food and Agriculture
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The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption

2020 Lwt - Food Science and Technology
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Implementation of high performance liquid chromatography coupled to thermal lens spectrometry (HPLC-TLS) for quantification of pyranoanthocyanins during fermentation of Pinot Noir grapes

2020
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Modulation of Pinot Noir wine colour by yeast selection

2019
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Yeasts and wine colour

2019 Croatian journal of food science and technology
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