Dominik Durner

Two-dimensional gas chromatographic profiling as a tool for a rapid screening of the changes in volatile composition occurring due to microoxygenation of red wines

Hans‐Georg Schmarr, Jörg Bernhardt, Ulrich Fischer et al. · Analytica Chimica Acta · 2010 · 54 citations

Food Chemistry, Red Wines, Chemical Measurement +12

Sensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation Chromatography

Fabian Weber, Katharina Greve, Dominik Durner et al. · American Journal of Enology and Viticulture · 2012 · 53 citations

UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine

Kathrin Diesler, Patricia Golombek, Lisa Kromm et al. · Innovative Food Science & Emerging Technologies · 2019 · 40 citations

Microbial Inactivation, Uv-c Treatment, Environmental Engineering +9

Sensory and Color Changes Induced by Microoxygenation Treatments of Pinot noir before and after Malolactic Fermentation

Dominik Durner, Fabian Weber, Janine Neddermeyer et al. · American Journal of Enology and Viticulture · 2010 · 28 citations

Food Chemistry, Malolactic Fermentation, Food Fermentation +7

Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines

Patricia Golombek, Michael Wacker, Nina Buck et al. · Food Chemistry · 2020 · 28 citations

Uv-c Treatment, Thermal Pasteurization, Wine Tasting +8