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View article: Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products
Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products Open
This study aimed to evaluate bioactive properties of Teran red wine by-products (grape skins, seeds, and wine lees) from six vinification treatments, including a control (7-day standard maceration). Pre-fermentative cryomaceration (8 °C; 4…
View article: Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging
Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging Open
This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day …
View article: Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes
Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes Open
Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-ferm…
View article: Effect of Different Vinification Techniques on the Concentration of Volatile Aroma Compounds and Sensory Profile of Malvazija Istarska Wines
Effect of Different Vinification Techniques on the Concentration of Volatile Aroma Compounds and Sensory Profile of Malvazija Istarska Wines Open
The majority of chemical compounds that contribute to varietal aroma originate from grape skin. To investigate the differences between volatile aroma compounds when different maceration conditions are applied, a total of six vinification t…
View article: Modification of Cv. Merlot Berry Composition and Wine Sensory Characteristics by Different Leaf Area to Fruit Ratios
Modification of Cv. Merlot Berry Composition and Wine Sensory Characteristics by Different Leaf Area to Fruit Ratios Open
This study aimed to evaluate the effects of cluster thinning and severe shoot trimming on berry and wine composition and wine sensory characteristics of Merlot variety, in the context of climate change challenges related to grapevine ripen…
View article: PERCEPTIONS OF WINE HEALTH BENEFITS AND EFFECTS OF WINE CONSUMPTION ON WELL-BEING
PERCEPTIONS OF WINE HEALTH BENEFITS AND EFFECTS OF WINE CONSUMPTION ON WELL-BEING Open
The purpose of the survey was to identify and analyze moderate wine consumption of Croatian autochthonous wine varieties. The survey was conducted in 2019 and 2020 on the Croatian Science Foundation scientific project “Vinum Sanum”. Dimens…
View article: Severe Shoot Trimming and Crop Size as Tools to Modulate Cv. Merlot Berry Composition
Severe Shoot Trimming and Crop Size as Tools to Modulate Cv. Merlot Berry Composition Open
Viticulture production is challenged by climate change and the consequent higher accumulation of carbohydrates in grapevine berries, resulting in high-alcoholic wines. This study investigates the application of severe shoot trimming perfor…
View article: Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health
Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health Open
Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of th…
View article: Impact of canopy management practices on phenolic composition and sensory profile of cv. Teran wine
Impact of canopy management practices on phenolic composition and sensory profile of cv. Teran wine Open
The aim of this study was to investigate the impact of early leaf removal (ELR) and cluster thinning (CT) on the phenolic composition of cv. Teran berries and wines, and the sensory profile of wines at 6 and 24 months after fermentation. A…
View article: Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines
Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines Open
The effect of four different winemaking processes on phenolic compounds, macro- and microelements, and taste sensory attributes of Teran red wines was studied. The study covered seven days of maceration as a control (TM7), prolonged 10-day…