Prof. Dr. Dominik Durner
Fachbereich Angewandte Logistik- und Polymerwissenschaften, Hochschule Kaiserslautern
Renner, Hannah; Richling, Elke; Durner, Dominik
Influence of Vibration on the Consumption of Oxygen and Sulfur Dioxide in Wine Bottles Considering Bottle Position and Headspace VolumeAmerican Journal of Enology and Viticulture. Bd. 73. H. 1. American Society for Enology and Viticulture 2021 S. 48 - 55
Wegmann-Herr, P.; Ullrich, S.; Durner, D.
Approaches to limit S-off-flavors during white wine fermentation with specific emphasis on yeast nitrogen nutritionBIO Web of Conferences. Bd. 15. EDP Sciences 2019 S. 02029
Schwinn, Mira; Durner, Dominik; Delgado, Antonio et al.
Distribution of Yeast Cells, Temperature, and Fermentation By-Products in White Wine FermentationsAmerican Journal of Enology and Viticulture. Bd. 70. H. 4. American Society for Enology and Viticulture 2019 S. 339 - 350
Schwinn, M.; Durner, D.; Wacker, M. et al.
Impact of fermentation temperature on required heat dissipation, growth and viability of yeast, on sensory characteristics and on the formation of volatiles in RieslingAustralian Journal of Grape and Wine Research. Bd. 25. H. 2. Wiley 2019 S. 173 - 184
Diesler, Kathrin; Golombek, Patricia; Kromm, Lisa et al.
UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wineInnovative Food Science & Emerging Technologies. Bd. 52. Elsevier BV 2019 S. 291 - 304
Walther, Ann-Katrin; Durner, Dominik; Fischer, Ulrich
Impact of Temperature during Bulk Shipping on the Chemical Composition and Sensory Profile of a Chardonnay WineAmerican Journal of Enology and Viticulture. Bd. 69. H. 3. American Society for Enology and Viticulture 2018 S. 247 - 257
Kromm, Lisa; Golombek, Patricia; Durner, Dominik et al.
Hydrogen peroxide: Mediator of genetic toxicity in UV-C treated Pinot noir grape juice?Toxicology Letters. Bd. 280. Elsevier BV 2017 S. S215
Durner, Dominik; Diesler, Kathrin; Golombek, Patricia et al.
Inactivation of microorganisms by UV-treatment of must and wineBIO Web of Conferences. Bd. 9. EDP Sciences 2017 S. 02001
Wegmann-Herr, Pascal; Ullrich, Sebastian; Schmarr, Hans-Georg et al.
Use of glutathione during white wine production – impact on S-off-flavors and sensory productionBIO Web of Conferences. Bd. 7. EDP Sciences 2016 S. 02031
Durner, Dominik; Nickolaus, Patrick; Weber, Fabian et al.
Evolution of Anthocyanin-Derived Compounds during Micro-Oxygenation of Red Wines with Different Anthocyanin-Flavanol RatiosACS Symposium Series. American Chemical Society 2015 S. 253 - 274