Study of polyphenolic compounds in wines and different parts of the grapevine
Jakub Humaj, Karolina Kostelnikova, Jiri Sochor, Michal Kumsta, Mojmir Baron
The Effect of Yeast Autolysis on Wine's Aromatic Profile
Jan Mikuš, Michaela Kulhánková, Michal Kumšta, Božena Průšová, Mojmír Baroň
The influence of Whole-cluster pressing and cold maceration on the content of selected polyphenolic components during wine production
Zdenek Rihák, Jiri Sochor, Vladimir Skrabek, Mojmir Baron, Tunde Jurikova