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.
About the publication
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: 3.300 - IF, 64 - H-index, 3.500 - IF 5y, 0.629 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
(2024: 3.300 - IF, 64 - H-index, 3.500 - IF 5y, 0.629 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
Year:
2025
Category:
V3 - Scientific output of publication activity from the journal
Output type:
CLA - article
Authors:
ŠUĽÁKOVÁ Lucia
5 %
35 %
12 %
12 %
12 %
12 %
UVMP share:
95 %
Edition:
Fermentation
Vol. 11, no. 10 (2025), art. no. 570, p. [1-20]
Country of issue:
Switzerland
ISSN:
2311-5637
Research area:
200 - Veterinary Sciences
Field:
Group of study fields: Agricultural and veterinary sciences
Name of the field of study: veterinary medicine
Scientometrics:
2024: 3.300 - IF, 64 - H-index, 3.500 - IF 5y, 0.629 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q
Language:
english