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Publications by Violeta Ivanova Petropulos

Study of the Influence of Maceration Time and Oenological Practices on the Aroma Profile of Vranec Wines

Analytical Chemistry

English

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Effect of Oenococcus Oeni on Parameters of Oenological Polish Wines

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The Effects of the Duration of Cold Maceration on the Composition and Sensory Properties of Smederevka Wines

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Antioxidant Phenolic Compounds of Pomegranate Wines Produced by Different Maceration Methods

Journal of the Institute of Brewing

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The Effect of High Power Ultrasound on Phenolic Composition, Chromatic Characteristics, and Aroma Compounds of Red Wines

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The Influence of Oenological Tannins on the Fermentation and Color Stability of a Romanian Red Wine

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The Effect of Unsaturated Fatty Acid Concentration on the Aroma Profile of Goat’s Milk

Annals of Animal Science

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The Nose Knows: Influence of Colour on Perception of Wine Aroma

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Quantitative Variability of Chemical Components Caused by Postformant Maceration in Red Dry Wines

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Effects of Saccharomyces Cerevisiae in Association With Torulaspora Delbrueckii on the Aroma and Amino Acids in Longan Wines

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