Tomislav Plavša
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View article: Exploring the Potential of Indigenous Grape Varieties for Sparkling Wine Production in the Hrvatska Istra Subregion (Croatia)
Exploring the Potential of Indigenous Grape Varieties for Sparkling Wine Production in the Hrvatska Istra Subregion (Croatia) Open
Indigenous grape varieties from the Hrvatska Istra subregion (Croatia) represent a significant proportion of regional wine production. In this study, the potential of six indigenous varieties—Malvazija istarska, Garganja, Duranija, Surina,…
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: Enrichment of White Wine Vinegar with Aromatic Plants: The Impact on Aromatic, Polyphenolic, and Sensory Profiles
Enrichment of White Wine Vinegar with Aromatic Plants: The Impact on Aromatic, Polyphenolic, and Sensory Profiles Open
The food industry is developing intensively, and products that, with their characteristics, enrich the food taste and aroma are widely used in the culinary arts. White wine vinegar is often used as a food condiment and as dressing in salad…
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: 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: Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation
Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation Open
There is a lack of studies evaluating the metabolic contribution of non-Saccharomyces yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-Saccharomyces yeasts just before…
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: Utjecaj inkapsuliranog kvasca na kakvoću pjenušavog ružičastog vina ´Teran´
Utjecaj inkapsuliranog kvasca na kakvoću pjenušavog ružičastog vina ´Teran´ Open
Prirodno pjenušavo ružičasto vino od autohtonog kultivara vinove loze Teran (Vitis vinifera L.) proizvedeno je metodom vrenja u boci uz primjenu inkapsuliranog kvasca ProElif® (Saccharomyces cerevisiae) i komercijalnog suhog kvasca Fermol …
View article: Mogućnosti promjene sadržaja etanola i ukupne kiselosti vina korištenjem Saccharomyces cerevisiae kvasaca
Mogućnosti promjene sadržaja etanola i ukupne kiselosti vina korištenjem Saccharomyces cerevisiae kvasaca Open
Utjecaj globalnog zagrijavanja nije zaobišao niti vinarsku industriju. To se najbolje očituje kroz porast alkoholne jakosti vina te smanjenje ukupne kiselosti što u konačnici dovodi do značajne promjene u senzornim svojstvima vina. Jedna o…
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…
View article: Influence of different malolactic fermentation techniques on changes in chemical properties and volatile compounds of cv. Teran red wine (Vitis vinifera L.)
Influence of different malolactic fermentation techniques on changes in chemical properties and volatile compounds of cv. Teran red wine (Vitis vinifera L.) Open
Malolactic fermentation (MLF) is a complex biochemical process playing an important role in the production of red wines. The main reasons for its implementation are the reduction of titratable acidity and the consequent increase of pH, mic…
View article: Autochthonous Croatian grapevine cultivar 'Jarbola' – molecular, morphological and oenological characterization
Autochthonous Croatian grapevine cultivar 'Jarbola' – molecular, morphological and oenological characterization Open
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