M. Wondra

Part I. polyphenols composition and antioxidant potential during 'Blaufränkisch' grape maceration and red wine maturation, and the effects of trans-resveratrol addition.

V. Abram, M. Skrt, N. Poklar Ulrih, 2020, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation

M. Wondra, Marin Berovi, A. Kukec, 2005 .

On the nature of the radicals formed in the reaction of metals with sulphur dioxide in the dimethyl sulphoxide

H. Hennig, M. Wondra, D. Rehorek, 1985 .

Part II. Influence of trans-resveratrol addition on the sensory properties of 'Blaufränkisch' red wine.

V. Abram, N. Poklar Ulrih, R. Opara, 2020, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must

M. Berovič, J. Mavri, T. Košmerl, 2003 .

Influence of heat shock on glycerol production in alcohol fermentation.

M. Berovič, T. Košmerl, M. Wondra, 2007, Journal of bioscience and bioengineering.

Influence of temperature shock on the glycerol production in cv. Sauvignon blanc fermentation

M. Berovič, T. Košmerl, M. Wondra, 2015 .