Prof. Dr. Dominik Durner
Fachbereich Angewandte Logistik- und Polymerwissenschaften, Hochschule Kaiserslautern
Wegmann-Herr, Pascal; Berner, Miriam; Dickescheid, Christian et al.
Influence of ascorbic acid, sulfur dioxide and glutathione on oxidation product formation in wine-like systemsBIO Web of Conferences. Bd. 5. EDP Sciences 2015 S. 02005
Weber, Fabian; Greve, Katharina; Durner, Dominik et al.
Sensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation ChromatographyAmerican Journal of Enology and Viticulture. Bd. 64. H. 1. American Society for Enology and Viticulture 2012 S. 15 - 25
Durner, Dominik
Mikrooxygenierung von Rotweinen1. Aufl. Göttingen: Cuvillier 2011 348 S.
Durner, Dominik; Ganss, Sebastian; Fischer, Ulrich
Monitoring Oxygen Uptake and Consumption during Microoxygenation Treatments before and after Malolactic FermentationAmerican Journal of Enology and Viticulture. Bd. 61. H. 4. American Society for Enology and Viticulture 2010 S. 465 - 473
Durner, Dominik; Weber, Fabian; Neddermeyer, Janine et al.
Sensory and Color Changes Induced by Microoxygenation Treatments of Pinot noir before and after Malolactic FermentationAmerican Journal of Enology and Viticulture. Bd. 61. H. 4. American Society for Enology and Viticulture 2010 S. 474 - 485
Schmarr, Hans-Georg; Bernhardt, Jörg; Fischer, Ulrich et al.
Two-dimensional gas chromatographic profiling as a tool for a rapid screening of the changes in volatile composition occurring due to microoxygenation of red winesAnalytica Chimica Acta. Bd. 672. H. 1-2. Elsevier BV 2010 S. 114 - 123
Rentzsch, Michael; Weber, Fabian; Durner, Dominik et al.
Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parametersEuropean Food Research and Technology. Bd. 229. H. 4. Springer Science and Business Media LLC 2009 S. 689 - 696