INFLUENCE OF DIFFERENT TEHNOLOGICAL PROCESSES DURING FERMENTATION ON WINE QUALITY OF SYRAH

Syrah (Vitis vinifera L.) je kultivar toplijih područja. U vinogorju Kutjevo uzgaja se unazad nekoliko godina iako klimatski uvjeti u pravilu nisu idealni za ovaj kultivar. Cilj rada je bio prikazati kako različitim tehnološkim postupcima tijekom vinifikacije i proizvodnjom različitih stilova vina možemo postići optimalnu kakvoću vina. Istraživanje je provedeno na tri različita uzorka ovisno o trajanju i tipu maceracije. Prvi uzorak dobiven je nakon maceracije od 24 sata, pri čemu je odvojen samotok, a ostatak masulja je ostavljen na maceraciji narednih 15 dana, kod trećeg uzorka maceracija je trajala 15 dana bez odvajanja samotoka.Syrah (Vitis vinifera L.) cultivar warmer areas. In Kutjevo vineyards are grown in the last few years, although climatic conditions are usually not ideal for this cultivar. The aim was to show how different technological processes during vinification and production of various styles of wine we can achieve optimum quality wines. The study was conducted on three different samples depending on the duration and type of maceration. The first sample was obtained after maceration of 24 hours, wherein the separate dripping, and the rest of the mash is left for maceration for the next 15 days, a third sample maceration lasted 15 days without separation of the honeycomb

Telework and Work-Family Conflict across Workplaces. Investigating the Implications of Work-Family-Supportive and High-Demand Workplace Clutures

Abendroth A, Reimann M. Telework and Work-Family Conflict across Workplaces. Investigating the Implications of Work-Family-Supportive and High-Demand Workplace Clutures. In: Blair SL, Obradovic J, eds. The Work-Family Interface: Spillover, Complications, and Challenges. Contemporary Perspectives in Family Research. Vol 13. Bingley: Emerald Published; 2018: 323-348