Mojmír Baroň
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View article: The Influence of Winemaking Processes on the Formation of Biogenic Amines in Wine
The Influence of Winemaking Processes on the Formation of Biogenic Amines in Wine Open
This study investigated the influence of different winemaking processes, particularly fermentation type and must clarification, on the formation of biogenic amines (BA) in Sauvignon wine. The experiment investigated seven methods of vinifi…
View article: A study on effects of rootstocks on vine balance of 'Cerason' cultivar
A study on effects of rootstocks on vine balance of 'Cerason' cultivar Open
'Cerason' is an interspecific cultivar of grapevine that has been bred and selected in the Czech Republic (2008). The cultivar is a result of crossing the cultivars 'Merlan' and 'Fratava' and shows very promising potential within the frame…
View article: The Energy Potential of Woody Vine Shoots Depending on the Training System, Cultivar, and Colour of the Fruit
The Energy Potential of Woody Vine Shoots Depending on the Training System, Cultivar, and Colour of the Fruit Open
The aim of this study was to assess the energy potential of woody grapevine (Vitis vinifera L.) shoots depending on the cultivation system, cultivar, and fruit colour. Field studies were conducted in 2024 at the Mendel University Vineyard …
View article: The Effect of New Inhibitors on Malolactic Fermentation of Wines
The Effect of New Inhibitors on Malolactic Fermentation of Wines Open
This study deals with the influence of various oenological preparations on malolactic fermentation. The influence of chitosan, fumaric acid, a tannin-based (Estaan) oenological preparation and medium-chain fatty acids (MCFAs) was investiga…
View article: Inhibitory Effects of Selected Chemical Substances on the Growth of Filamentous Fungi Occurring in Cellar Management
Inhibitory Effects of Selected Chemical Substances on the Growth of Filamentous Fungi Occurring in Cellar Management Open
This study evaluated the inhibitory efficacy of sulphur dioxide, hydrogen peroxide, copper sulphate pentahydrate, chlorine-based formulations, a chlorine-free formulation, ethanol, and acetic acid against Cladosporium cladosporioides, Aspe…
View article: The Effect of ESTAAN on Must Browning Induced by Fungal Disease (Botrytis cinerea) That Affects Grapes
The Effect of ESTAAN on Must Browning Induced by Fungal Disease (Botrytis cinerea) That Affects Grapes Open
Laccase, produced by the fungus Botrytis cinerea, is a key enzyme that catalyzes the oxidation of phenolic compounds, leading to a deterioration in the sensory quality of the must. This study investigates the comparative efficacy of the pl…
View article: Impact of traffic intensity and vehicular emissions on heavy metal content in vineyard soils, grapes, and wine: a comparative study of two vineyards in South Moravia (Czech Republic)
Impact of traffic intensity and vehicular emissions on heavy metal content in vineyard soils, grapes, and wine: a comparative study of two vineyards in South Moravia (Czech Republic) Open
The primary objective of this study is to evaluate the impact of vehicular traffic emissions on the contamination of wine production by heavy metals. For this purpose, selected heavy elements (As, Ba, Cd, Cr, Cu, Ni, Pb, and Zn) were deter…
View article: Characterization of Post-Production Waste from Winemaking of Selected Vitis vinifera L. Varieties Grown in Temperate Climates and Their Energy Valorization
Characterization of Post-Production Waste from Winemaking of Selected Vitis vinifera L. Varieties Grown in Temperate Climates and Their Energy Valorization Open
The study assessed the yield and quality as well as the energy potential of biomass from stalks and pomace of four grape varieties, Riesling, Chardonnay, Zweigelt, and Merlot Vitis vinifera L., grown in temperate climate conditions. The re…
View article: MONITORING OF PESTICIDE RESIDUES IN GRAPEVINE LEAVES UNDER VARIANT FUNGAL DISEASE MANAGEMENT
MONITORING OF PESTICIDE RESIDUES IN GRAPEVINE LEAVES UNDER VARIANT FUNGAL DISEASE MANAGEMENT Open
Food contamination is the result of over-reliance on fungicides in crop production. The presence of pesticide residues in agricultural commodities needs to be strategically solved by applying gentle agrotechnical procedures. The research a…
View article: A Study of Condensates Collected during the Fermentation of Grape Must
A Study of Condensates Collected during the Fermentation of Grape Must Open
This article deals with the analysis of the condensates which are formed from fermentation gases during the fermentation of grape must. The experiment was divided into two parts. In the first part, the evolution of the individual volatiles…
View article: Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines
Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines Open
This study focuses on the impact of new methods for inhibiting malolactic fermentation in white wines on their analytical and sensory properties. Enological preparations with different mechanisms of effect were tested: fumaric acid, chitos…
View article: The effect of yeast autolysis on the composition of wine
The effect of yeast autolysis on the composition of wine Open
The experiment aims to monitor the amino acid content, total polyphenolic components, and antioxidant activity values of wines that have matured on yeast and non-yeast sludge. The grape varieties used in the experiment, which lasted 300 da…
View article: Study of oxygen in wines with different proportions of yeast lees
Study of oxygen in wines with different proportions of yeast lees Open
The lees produced during fermentation are known for their ability to consume oxygen. During wine aging, it has a positive effect on the antioxidant and sensory properties of wine. This study focuses on the effects of different doses of fer…
View article: Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines
Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines Open
The study focuses on the impact of new methods for inhibiting malolactic fermentation in white wines on their analytical and sensory properties. Enological preparations with different mecha-nisms of effect were tested: fumaric acid, chitos…
View article: Study of polyphenolic compounds in wines and different parts of the grapevine
Study of polyphenolic compounds in wines and different parts of the grapevine Open
This paper describes research conducted on the polyphenolic compounds found in wine and different parts of the grapevine. The research consisted of two experiments. In the first, extracts of polyphenols from the leaves, stems, skins and se…
View article: Study of lignans in wine originating from different types of oak barrels
Study of lignans in wine originating from different types of oak barrels Open
This study aimed to determine the concentrations of the lignans pinoresinol, secoisolariciresinol, matairesinol and isolariciresinol in white wines aged in twelve different oak barrels originating from different cooperages and regions and …
View article: Content of selected polyphenolic substances in parts of grapevine
Content of selected polyphenolic substances in parts of grapevine Open
This review provides an overview of the variety of occurrences, content, extraction and health effects of selected polyphenolic compounds associated with different parts of grapevine (seeds, peel, pulp and stems). The review provides a bri…
View article: Impact of technological operations on oxygen consumption during wine production
Impact of technological operations on oxygen consumption during wine production Open
Oxygen plays a crucial role in all stages of wine production. The aim of this study was to quantify dissolved oxygen in filtered wines trained on fine lees during different technological operations such as racking, coarse filtration, stabi…
View article: HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies
HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies Open
The present study evaluated the effect of winemaking technologies on the concentration of different biogenic amines in Chardonnay wines. Wines produced from sedimented, inoculated must with active dry yeast without malolactic fermentation …
View article: Capture of Fermentation Gas from Fermentation of Grape Must
Capture of Fermentation Gas from Fermentation of Grape Must Open
During alcoholic fermentation, a considerable amount of carbon dioxide (CO2) is produced, and the stream of CO2 can strip aromatic substances from the fermenting must. Aroma losses during fermentation can be significant and may lead to a r…
View article: The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines
The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines Open
The study evaluated the effect of different fining treatments such as oenological additives and the influence of oxygen and hyperoxygenation on the phenolic and aroma composition of grape musts and wines. The oxidative method, hyperoxygena…
View article: The production of wine vinegar using different types of acetic acid bacteria
The production of wine vinegar using different types of acetic acid bacteria Open
This work aimed to study the properties of acetic fermentation bacteria during the acetic fermentation of wine. Attention was focused on the ability of the bacteria to metabolize selected organic substances and their suitability for wine v…
View article: Effect of Biosynthesized Silver Nanoparticles on Bacterial Biofilm Changes in S. aureus and E. coli
Effect of Biosynthesized Silver Nanoparticles on Bacterial Biofilm Changes in S. aureus and E. coli Open
One approach for solving the problem of antibiotic resistance and bacterial persistence in biofilms is treatment with metals, including silver in the form of silver nanoparticles (AgNPs). Green synthesis is an environmentally friendly meth…
View article: Observation of Residues Content after Application of a Medium-Chain Fatty Acids Mixture at the End of Alcoholic Fermentation
Observation of Residues Content after Application of a Medium-Chain Fatty Acids Mixture at the End of Alcoholic Fermentation Open
This study focused on applying a patented medium-chain fatty acids (MCFAs) mixture at the end of alcoholic fermentation and monitoring its residues. MCFAs are a promising agent that has the potential to increase the efficiency of sulfur di…
View article: Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process
Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process Open
A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acid…
View article: The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine
The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine Open
This article focuses on the effect of yeast strains, vintage, and must sugar content on the amino-acid content of sparkling wines produced by the traditional method. In the experiment, the amino-acid concentrations before and after seconda…
View article: Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines
Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines Open
This paper evaluates the effect of must hyperoxygenation on final wine. Lower concentrations of caftaric acid (0.29 mg·L−1), coutaric acid (1.37 mg·L−1) and Catechin (0.86 mg·L−1) were observed in hyperoxygenated must in contrast to contro…
View article: Phenolic Composition and Antioxidant Activity of Peel, Pulp and Seed Extracts of Different Clones of the Turkish Grape Cultivar ‘Karaerik’
Phenolic Composition and Antioxidant Activity of Peel, Pulp and Seed Extracts of Different Clones of the Turkish Grape Cultivar ‘Karaerik’ Open
The Erzincan plain is one of the richest regions in Turkey in terms of plant biodiversity. In this region, the famous grape cultivar ‘Karaerik’ has always dominated grape production due to its berry characteristics. The cultivar shows grea…
View article: The inhibition of wine microorganisms by silver nanoparticles
The inhibition of wine microorganisms by silver nanoparticles Open
The presented work aimed to study the inhibition using nanoparticles produced by the green synthesis in selected acetic acid and lactic acid bacteria, which are related to viticulture. The degree of ability to eliminate silver particles pr…
View article: Nutraceutical and Functional Properties of Peel, Pulp, and Seed Extracts of Six ‘Köhnü’ Grape Clones
Nutraceutical and Functional Properties of Peel, Pulp, and Seed Extracts of Six ‘Köhnü’ Grape Clones Open
Grape production has a long history in the Elazig province and surrounding vicinity and produced grapes have been used for table consumption and also processed into traditional beverages, Şıra (special non-alcoholic grape juice) and wine. …