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The Effects of Potassium Silicate as a Component of Nutrient Medium for Selected in Vitro Cultures of Prunus and Corylus Genera
(Mendelova univerzita v Brně, 2020)
Even though silicon is frequent compound in soil, its use in plant nutrient media is rare. Based on known physiological role and up to now performed studies it seems that silicon has a good potential to improve growth ...
Survey and diversity of grapevine pinot gris virus in algeria and comprehensive high-throughput small rna sequencing analysis of two isolates from vitis vinifera cv. Sabel revealing high viral diversity
(MDPI AG (Multidisciplinary Digital Publishing Institute-MDPI), 2020)
Grapevine Pinot gris virus (GPGV) is a putative causal agent of grapevine leaf mottling and deformation disease that has been reported worldwide throughout the grapevine-growing regions. Fifty-four grapevines collected ...
Study of carbonyl compounds in white wine production
(John Wiley & Sons, Inc., 2020)
Carbonyl compounds, especially acetaldehyde in white wines which have a detrimental effect on the aroma and overall stability of wine, were studied. Seven wine samples of Grüner Veltliner were produced of one input raw ...
Antioxidant capacity, total phenolic compounds and fatty acids composition in walnut oil and bagasse pellets produced at different parameters of the screw press
(Mendelova univerzita v Brně, 2020)
Different rotational speeds and nozzle diameters of screw press were used to process walnut kernels. To evaluate the influence of pressing conditions on the quality of walnut oil and bagasse pellets the oil pressing ...
The change of bacterial spectrum after storage of X. Campestris pv. Campestris Inoculated Cabbage Heads (Brassica oleracea var. Capitata L.)
(MDPI AG (Multidisciplinary Digital Publishing Institute-MDPI), 2020)
Changes in the bacterial spectrum of cabbage heads after storage under commonly used storage conditions were examined in this study. Cabbage seeds (Brassica oleracea var. capitata L.) were artificially inoculated with X. ...
Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine
(MDPI AG (Multidisciplinary Digital Publishing Institute-MDPI), 2020)
This study deals with the effects of the use of a mixture of medium-chain fatty acids (MCFA) at the end of the alcohol fermentation process on the content of carbonyl compounds in wine. During the experiment, the effects ...