The effect of modification of wine maceration processes with the addition of ascorbic acid and yeast culture on biogenic amine, chemical, microbial and sensory variables of Welschriesling wine

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Bibliographic information

Publication year

2025

Category

V3 — Scientific output of publication activity from the journal

CREPČ / EPCA ID

0047140

Document type

Journal article

Source

Fermentation

ISSN (Source)

2311-5637

Volume

Vol. 11, no. 10 (2025), art. no. 570, p. [1-20]

Output type

article

Language

English

Study field

veterinary medicineField group: Agricultural and veterinary sciences

Research areas

200 — Veterinary Sciences

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Source

Bibliographic record

ŠUĽÁKOVÁ, Lucia - SEMJON, Boris - REGECOVÁ, Ivana - OČENÁŠ, Peter - BARTKOVSKÝ, Martin - MEGYESY EFTIMOVÁ, Zuzana - MARCINČÁK, Slavomír. The effect of modification of wine maceration processes with the addition of ascorbic acid and yeast culture on biogenic amine, chemical, microbial and sensory variables of Welschriesling wine. In: Fermentation. 2025. ISSN 2311-5637, Vol. 11, no. 10 (2025), art. no. 570, p. [1-20]. (2024: 3.3 - IF, 64 - H-index, 3.5 - IF 5y, 0.629 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q, 0.485 - ABDC).

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