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. ISSN 2311-5637, 2025, vol. 11, no. 10, art. no. 570, p. [1-20]. (2024: 3.3 - IF, 3.5 - IF 5y, 0.629 - SJR, Q2 - SJR Best Q, Q2

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. ISSN 2311-5637, 2025, vol. 11, no. 10, art. no. 570, p. [1-20]. (2024: 3.3 - IF, 3.5 - IF 5y, 0.629 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)

Basic data
OCA1. Surname awarded to the assessed person	Semjon
OCA2. Name awarded to the assessed person	Boris
OCA3. Degrees awarded to the assessed person	Assoc. prof. , DVM, PhD
OCA4. Hyperlink to the entry of the person in the Register of university staff	https://www.portalvs.sk/regzam/detail/30136
OCA5. Area of assessment	study programme the market and quality of foodstuffs · II. degree
OCA6. Category of the research/artistic/other output	scientific output
OCA7. Year of publication of the research/artistic/other output	2025
OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA)	1294722
OCA9. Hyperlink to the record in CRPA or CRAA	https://app.crepc.sk/?fn=detailBiblioForm&sid=EA5269F01D24DAD875B8DE7CA21B
Characteristics of the output that is not registered in CRPA or CRAA
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:001603889400001
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	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. ISSN 2311-5637, 2025, vol. 11, no. 10, art. no. 570, p. [1-20]. (2024: 3.3 - IF, 3.5 - IF 5y, 0.629 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
OCA12. Type of the output (if the output is not registered in CRPA or CRAA)	article
OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.)	https://doi.org/10.3390/fermentation11100570
OCA14. Characteristics of the author's contribution	The author carried out experiments, evaluated the obtained results and had a part in the final editing of the publication.
OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc.	The aim of this study was to investigate the effect of modifying the skin maceration process by adding ascorbic acid and Saccharomyces cerevisiae yeast culture on the quality and safety of Riesling wine. This experiment was conducted to evaluate the chemical, microbial, and sensory variables of the experimental wine samples. The main objective of this study was to evaluate the histamine and tyramine content in wine samples from a health perspective.
Other data
OCA16. Annotation of the output in English	The quality of white wine produced in Slovakia is predominantly defined through its chemical composition, geographical origin, and sensory characteristics. This experiment was conducted to evaluate the chemical, microbial, and sensory variables of experimental samples of Welschriesling wine produced using a modified grape skin maceration process with ascorbic acid and yeast Saccharomyces cerevisiae. The main aim of this study was to evaluate histamine and tyramine content from the health point of view in wine samples. Ascorbic acid acts as a reducing agent and can alter biogenic amine formation during wine production. While ascorbic acid may suppress certain pathways leading to biogenic amine production, it can also facilitate the transformation of other precursors that contribute to amine synthesis. Thus, the net impact of ascorbic acid on biogenic amines in wine can seem both inhibitory and catalytic, depending on fermentation conditions such as pH and temperature, which influence microbial activity.
OCA17. List of maximum 5 most significant citations corresponding to the output
OCA18. Characteristics of the output's impact on socio-economic practice	The author carried out experiments, evaluated the obtained results and had a part in the final editing of the publication.
OCA19. Characteristics of the output and related activities' impact on the educational process	The aim of this study was to investigate the effect of modifying the skin maceration process by adding ascorbic acid and Saccharomyces cerevisiae yeast culture on the quality and safety of Riesling wine. This experiment was conducted to evaluate the chemical, microbial, and sensory variables of the experimental wine samples. The main objective of this study was to evaluate the histamine and tyramine content in wine samples from a health perspective.