Tomislav Plavša

Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines

Ena Bestulić, Sara Rossi, Tomislav Plavša et al. · Journal of Food Composition and Analysis · 2022 · 42 citations

Agriculture, Food Science, Plant Sciences +17

Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine

Ivana Horvat, Sanja Radeka, Tomislav Plavša et al. · Food Chemistry · 2019 · 36 citations

Agriculture, Enology, Food Science +17

AROMA COMPOUNDS AS MARKERS OF WINE QUALITY IN THE CASE OF MALVAZIJA ISTARSKA YOUNG WINE

Igor Lukić, Tomislav Plavša, Barbara Sladonja et al. · Journal of Food Quality · 2008 · 29 citations

Agriculture, Enology, Food Science +17

Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines

Sara Rossi, Ena Bestulić, Ivana Horvat et al. · LWT · 2021 · 23 citations · Full text

Agriculture, Enology, Food Science +17

Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation

Doris Delač Salopek, Ivana Horvat, Ana Hranilović et al. · Foods · 2022 · 17 citations · Full text

Agriculture, Biochemistry, Microbiology +17