[HTML][HTML] The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties

B Semjon, M Bartkovský, P Očenáš, I Regecová… - Fermentation, 2025 - mdpi.com
Grape maceration is essential in modulating the quality of Tokaj wines. The aim of this
research was to analyse the effect of two maceration practices—one utilizing the application …

Slovak Tokaj wines classification with respect to geographical origin by means of one class approaches

AA Gomes, L Khvalbota, A Machyňáková… - … Acta Part A: Molecular …, 2021 - Elsevier
Tokaj wines could be produced only in so called Tokaj/Tokay wine region that falls within
two countries Slovakia and Hungary. Thus, wines bearing Tokaj appellation must be …

Determination of total phenolic content and selected phenolic compounds in sweet wines by fluorescence spectroscopy and multivariate calibration

M Jakubíková, J Sádecká, K Hroboňová - Microchemical Journal, 2022 - Elsevier
The aim of this work was to develop a simple, fast and reagent-free method for the prediction
of total phenolic content (TPC) and selected phenolic compounds in Slovak botrytized Tokaj …

Synchronous Fluorescence Spectroscopy as a Green Method for the Prediction of Antioxidant Activity in Wine Brandy and Sweet Wine

J Sádecká, K Hroboňová, M Jakubíková - Food and Bioprocess …, 2024 - Springer
The official method for the determination of antioxidant activity in beverages is 2, 2-diphenyl-
1-picrylhydrazyl (DPPH) assay, which requires toxic reagents, is laborious, and produces …