| Basic data |
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| OCA1. Surname awarded to the assessed person | Semjon |
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| OCA2. Name awarded to the assessed person | Boris |
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| OCA3. Degrees awarded to the assessed person | Assoc. prof. , DVM, PhD |
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| OCA4. Hyperlink to the entry of the person in the Register of university staff | https://www.portalvs.sk/regzam/detail/30136 |
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| OCA5. Area of assessment | study programme the market and quality of foodstuffs · II. degree |
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| OCA6. Category of the research/artistic/other output | scientific output |
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| OCA7. Year of publication of the research/artistic/other output | 2025 |
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| OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA) | 1294722 |
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| OCA9. Hyperlink to the record in CRPA or CRAA | https://app.crepc.sk/?fn=detailBiblioForm&sid=EA5269F01D24DAD875B8DE7CA21B |
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| Characteristics of the output that is not registered in CRPA or CRAA |
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| OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs | https://www.webofscience.com/wos/woscc/full-record/WOS:001405793700001 |
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| OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs | SEMJON, Boris - BARTKOVSKÝ, Martin - OČENÁŠ, Peter - REGECOVÁ, Ivana - MEGYESY EFTIMOVÁ, Zuzana - VÝROSTKOVÁ, Jana - MESARČOVÁ, Lýdia - KOVÁČOVÁ, Mariana - VÁRADY, Matúš - ŠUĽÁKOVÁ, Lucia - MARCINČÁK, Slavomír. The impact of grape maceration on quality and biogenic amine formation in Slovak Tokaj wines: examination of microbial, chemical and sensory properties. In: Fermentation. 2025. ISSN 2311-5637, Vol. 11, no. 1 (2025), art. no. 27, p. [1-20]
(2024: 3.300 - IF, 3.500 - IF 5y, 0.629 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q) |
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| OCA12. Type of the output (if the output is not registered in CRPA or CRAA) | article |
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| OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.) | https://www.mdpi.com/2311-5637/11/1/27 |
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| OCA14. Characteristics of the author's contribution | The author performed the experiments, evaluated the results and had a hand in the final editing of the publication. |
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| OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc. | Grape maceration is essential in modulating the quality of Tokaj wines. The aim of this research was to analyse the effect of two maceration practices—one utilizing the application of a Saccharomyces cerevisiae culture and the other being maceration without a yeast culture in experimental Lipovina (Vitis vinifera L.) white wine from the Slovak part of the Tokaj region. Multiple factor analysis was used for the examination of wine quality regarding the formation of biogenic amines (BAs), and chemical, microbial and sensory variables were analysed over three months of wine production. The formation of bioactive components in wine was affected by maceration and maceration with the addition of a yeast culture, which resulted in a significantly increased antioxidant activity, as well as total phenolic and flavonoid content (p < 0.001). The wine samples that underwent maceration scored significantly lower in their appearance, aroma and taste (p < 0.05), which could be caused by a higher phenolic content and specific taste. The dynamics of BA formation in wine, evaluated using multiple factor analysis, highlighted that the maceration and maceration with an added yeast culture significantly affected these processes (p < 0.05). Microbiological examination promoted stable yeast counts during the maceration process, ensuring their longer presence during fermentation. Future research should aim to optimize maceration time in order to enhance the sensory quality of macerated wines without increasing the BA concentration, especially that of histamine. |
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| Other data |
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| OCA16. Annotation of the output in English | The vinification technique of grape skin maceration and yeast culture application affected the formation of BAs during the experiment. Macerated wine and moreover with yeas starter addition had an increased content of histamines, primarily found in the samples with the addition of a yeast culture during maceration. However, the concentration of histamine in the experimental wine samples was not striking from a health point of view, reflected by the absence of legislation limits for histamine content in wines. However, the sensory variables of macerated wine and macerated wine with addition of the yeas starter cultuire resulted in a lower total score compared to the C group, while sensory profiles indicated that the wines had very similar intensities of each analysed wine descriptor (p > 0.05). This study offers a perspective for future research and the development of macerated wines without a significantly increased content of biogenic amines. |
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| OCA17. List of maximum 5 most significant citations corresponding to the output | Tongtong - LONG, Jiangyu - ZHANG, Guanjun - YUAN, Xianjun - DONG, Zhihao. The Effects of Dried Apple Pomace on Fermentation Quality and Proteolysis of Alfalfa Silages. In Agronomy, 2025-02-01, 15, 2, pp. Dostupné na: https://doi.org/10.3390/agronomy15020438.
GANGAKHEDKAR, Prasad S. - DESHPANDE, Hemant W. - TÖRŐS, Gréta - EL-RAMADY, Hassan - ELSAKHAWY, Tamer - ABDALLA, Neama - SHAIKH, Ayaz - KOVÁCS, Béla - MANE, Rushikesh - PROKISCH, József. Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements. In Foods, 2025-07-01, 14, 13, pp. Dostupné na: https://doi.org/10.3390/foods14132155. |
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| OCA18. Characteristics of the output's impact on socio-economic practice | From this research, we can conclude that maceration used in the wine production process in the Slovak part of the Tokaj region is essential for enhancing certain aspects of wines. Maceration of the Lipovina grape variety over seven days had significant effects on wine quality. The formation of bioactive components increased the antioxidant activity and the total phenolic and total flavonoid content of the experimental wine samples. For the wine samples with the addition of a yeast culture, maceration was significant. These bioactive substances in human nutrition have important benefits, e.g., they could reduce the risk of developing cardiovascular disease, diabetes and certain types of cancer. The vinification technique of grape skin maceration and yeast culture application affected the formation of BAs during the experiment. |
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| OCA19. Characteristics of the output and related activities' impact on the educational process | The publication is a suitable supplementary study literature for students of The market and quality of foodstuffs study programme. |
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