Determination of Alcohol and Total Dry Extract in Slovenian Wines by Empirical Relations

by Tatjana Košmerl, Dejan Bavčar
Published 2002-01-01

Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

by Sanja Šućur, Neža ČADEŽ, Tatjana KOŠMERL
Published 2016-10-01

Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

by Sanja Radonjić, Vesna Maraš, Jovana Raičević, Tatjana Košmerl
Published 2020-10-01

Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees

by Jasna Lužar, Tjaša JUG, Polona JAMNIK, Tatjana KOŠMERL
Published 2016-10-01

Contribution of enzyme preparations to the linalool content of wines made from the non-aromatic grapevine variety ‘Furmint’ (<em>Vitis vinifera</em> L.)

by Denis Rusjan, Matija Strlic, Tatjana Kosmerl, Helena Prosen
Published 2012-06-01

Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must

by Jan Mavri, Mojmir Wondra, Tatjana Košmerl, Dejan Bavčar, Marin Berovič
Published 2003-01-01

Clone candidates differentiation of grapevine Vitis vinifera'Škrlet bijeli' using aroma compounds detected by gas chromatography-mass spectrometry

by Ivana Vladimira Petric, Tatjana Košmerl, Ivan Pejić, Veronika Kubanović, Emil Zlatić
Published 2016-10-01

The production of fruit wines – a review

by DANIELA AMIDŽIĆ KLARIĆ, ILIJA KLARIĆ, VLATKA PETRAVIĆ TOMINAC, TATJANA KOŠMERL, RAJKO VIDRIH, NATALIJA VELIĆ, DARKO VELIĆ
Published 2018-01-01