Health-benefitting Biologically Active Substances in Edible Apricot Flowers

by Martina Göttingerová, Michal Kumšta, Tomáš Nečas
Published 2020-07-01

Use of Anthocyanin Profiles When Differentiating Individual Varietal Wines and Terroirs

by Michal Kumšta, Pavel Kárník, Pavel Pavloušek
Published 2014-01-01

Test of Wine Jelly

by Radek Sotolář, Oldřiška Sotolářová, Michal Kumšta
Published 2018-04-01

Effect of Yeasts on the Aroma Profile of Sauvignon Blanc Varietal Wine

by Božena Průšová, Jiří Sochor, Mojmír Baron, Michal Kumsta
Published 2018-01-01

Interspecific vs. traditional varieties for rosé wines production

by Mojmír Baroň, Michal Kumšta, Petra Bábíková, Radek Sotolář
Published 2010-01-01

Increasing the efficiency of sulphur dioxide in wine by using of saturated higher fatty acids

by Petra Bábíková, Mojmír Baroň, Michal Kumšta, Radek Sotolář
Published 2012-01-01

Comparison of rose wines according to the content chosen phenolic compounds and antiradical activity.

by Radek SOTOLÁŘ, Michal KUMŠTA, Mojmír BAROŇ, Petra MATEICIUCOVÁ, Barbora NÁDENÍČKOVÁ
Published 2013-06-01

Study of carbonyl compounds in white wine production

by Jakub Herzan, Kamil Prokes, Mojmir Baron, Michal Kumsta, Pavel Pavlousek, Jiri Sochor
Published 2020-11-01

Determination of selected terpenic substances in grapes and wine of the cultivar Pálava

by Marcela Cehula, Michal Kumsta, Radek Sotolar, Lenka Sochorova, Tunde Jurikova, Jiri Mlcek, Mojmir Baron, Jiri Sochor
Published 2020-11-01