REGECOVÁ, Ivana - VÝROSTKOVÁ, Jana - SEMJON, Boris - LOVAYOVÁ, Viera - JEVINOVÁ, Pavlína - MEGYESY EFTIMOVÁ, Zuzana - BARTKOVSKÝ, Martin - PIPOVÁ, Monika - MARCINČÁK, Slavomír . The influence of maceration on the biodiversity of yeasts in the early winemaking stages of white wine from the Slovak Tokay wine region. In Foods. ISSN 2304-8158, 2024, vol. 13, no. 23, art. no. 3792, p. [1-17]. (2022: 5.2 - IF, 5.5 - IF 5y, Q1 - SJR Best Q, Q1

REGECOVÁ, Ivana - VÝROSTKOVÁ, Jana - SEMJON, Boris - LOVAYOVÁ, Viera - JEVINOVÁ, Pavlína - MEGYESY EFTIMOVÁ, Zuzana - BARTKOVSKÝ, Martin - PIPOVÁ, Monika - MARCINČÁK, Slavomír . The influence of maceration on the biodiversity of yeasts in the early winemaking stages of white wine from the Slovak Tokay wine region. In Foods. ISSN 2304-8158, 2024, vol. 13, no. 23, art. no. 3792, p. [1-17]. (2022: 5.2 - IF, 5.5 - IF 5y, Q1 - SJR Best Q, Q1 - JCR Best Q).

Basic data
OCA1. Surname awarded to the assessed person	Marcinčák
OCA2. Name awarded to the assessed person	Slavomír
OCA3. Degrees awarded to the assessed person	Prof. , DVM, PhD
OCA4. Hyperlink to the entry of the person in the Register of university staff	https://www.portalvs.sk/regzam/detail/6070
OCA5. Area of assessment	habilitation and inauguration procedure – food hygiene and the environment
OCA6. Category of the research/artistic/other output
OCA7. Year of publication of the research/artistic/other output	2024
OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA)	ID = 1259758
OCA9. Hyperlink to the record in CRPA or CRAA	https://app.crepc.sk/?fn=detailBiblioForm&sid=CAA13C70E4379491E48EEB1AA3B5
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:001377652400001
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	REGECOVÁ, Ivana - VÝROSTKOVÁ, Jana - SEMJON, Boris - LOVAYOVÁ, Viera - JEVINOVÁ, Pavlína - MEGYESY EFTIMOVÁ, Zuzana - BARTKOVSKÝ, Martin - PIPOVÁ, Monika - MARCINČÁK, Slavomír . The influence of maceration on the biodiversity of yeasts in the early winemaking stages of white wine from the Slovak Tokay wine region. In Foods. ISSN 2304-8158, 2024, vol. 13, no. 23, art. no. 3792, p. [1-17]. (2022: 5.2 - IF, 5.5 - IF 5y, Q1 - SJR Best Q, Q1 - JCR Best Q).
OCA12. Type of the output (if the output is not registered in CRPA or CRAA)
OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.)	https://www.mdpi.com/2304-8158/11/14/2011
OCA14. Characteristics of the author's contribution	The author is the creator of the main ideas, the main coordinator of the experiments and the main coordinator of the output.
OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc.	This study investigates the effect of maceration and different winemaking techniques on the species diversity of yeasts in white wines from the Slovak Tokay wine region, known for its traditional white wine production. Lipovina grape variety samples were divided into three groups: control (C), macerated (M) and macerated with the addition of a yeast culture (MY). During the entire fermentation process, quantitative and qualitative microbiological analyses of the raw material and must samples were carried out, which resulted in the identification of 60 yeast isolates via the API 20 C AUX biochemical test and MALDI-TOF MS. Identification was further verified via Sanger sequencing of PCR amplicons, which confirmed the presence of less common wild yeasts in Tokay wine must samples, including Aureobasidium pullulans, Cryptococcus magnus, Torulaspora delbrueckii and Rhodotorula sp. The highest species diversity was observed in the macerated group. These findings indicate that the quality and distinctiveness of Slovak Tokay wines can be increased by careful management of the maceration process during winemaking procedures.
Other data
OCA16. Annotation of the output in English	This study investigates the effect of maceration and different winemaking techniques on the species diversity of yeasts in white wines from the Slovak Tokay wine region, known for its traditional white wine production. Lipovina grape variety samples were divided into three groups: control (C), macerated (M) and macerated with the addition of a yeast culture (MY). During the entire fermentation process, quantitative and qualitative microbiological analyses of the raw material and must samples were carried out, which resulted in the identification of 60 yeast isolates via the API 20 C AUX biochemical test and MALDI-TOF MS. Identification was further verified via Sanger sequencing of PCR amplicons, which confirmed the presence of less common wild yeasts in Tokay wine must samples, including Aureobasidium pullulans, Cryptococcus magnus, Torulaspora delbrueckii and Rhodotorula sp. The highest species diversity was observed in the macerated group. These findings indicate that the quality and distinctiveness of Slovak Tokay wines can be increased by careful management of the maceration process during winemaking procedures.
OCA17. List of maximum 5 most significant citations corresponding to the output
OCA18. Characteristics of the output's impact on socio-economic practice	The output provides new knowledges about the diversity of microflora in Tokaj wines. It also provides new information on the possibilities of microbial control in the production of Tokaj wines.
OCA19. Characteristics of the output and related activities' impact on the educational process	The output provides new knowledge for students on the microbial quality of Tokaj wines produced in Slovakia.