Stanka Herjavec

Personal information

Stanka Herjavec, PhD.
Associate Professor
Faculty of Agriculture, University of Zagreb
Department of Viticulture and Enology
Svetošimunska 25, 10000 Zagreb
Hall I, II Floor
tel:385 01 239 3807
e-mail: herjavec@agr.hr

Teaching

Undergraduate program

Enology, Assistant Professor
Viticulture and Enology, Assistant Professor for Enology

Graduate program

Selected chapters of wine chemistry,

Undergraduate study programme (BSc)

Enology, Assistant Professor
Predikatna, pjenušava i specijalna vina, Assistant Professor
Mediterranean Agriculture
Enology, Assistant Professor

Graduate study programme (MSc)

Wine technology, Assistant Professor
Chemistry of must and wine, Assistant Professor
Faculty of Agriculture, Mostar
Enology II, Assistant Professor

Postgraduate doctoral study programme (PhD)

Selected chapters of wine chemistry, Assistant Professor

Research interests

Arome fermentacije and wine quality
Malolactic fermentation and wine quality
"Sur lie" technology and wine quality
Untypical aging off-flavor in wine

Current projects

2008.

Improvement of Pinot noir wine quality in Zagreb county,
Zagreb county
Stanka Herjavec, Faculty of Agriculture, University of Zagreb

2007. - 2010.

Untypical aging off-flavor in wine
Ministry of science, education and sports of the Republic of Croatia
Stanka Herjavec, Faculty of Agriculture, University of Zagreb

Academic qualifications

1989. - Ph.D.

Faculty of Agriculture, University of Zagreb
The influence of mechanical harvesting on the quality of white wines

1980. - M.Sc.

Faculty of Agriculture, University of Zagreb
The effect of pectolitic enzymes used in production of Malvazija istarska bijela od the chemical composition and sensory properties of wine

1970. - B.Sc.

Faculty of Agriculture, University of Zagreb

Employment and work experience

1972. - now

Faculty of Agriculture, University of Zagreb

Past projects

2001. - 2003.

Wine deacidification of indigenous and domesticated cultivars
Ministry of Agriculture and Forestry, Croatia
Stanka Herjavec, Faculty of Agriculture, University of Zagreb

2000. - 2002.

Improvement of Chardonnay wine quality with "on the lees" technology
District of Zagreb, Croatia
Stanka Herjavec, Faculty of Agriculture, University of Zagreb

1996. - 2002.

Genetic possibilities Vitis sp. and systems od viticulture and wine production
Ministry of Science and Technology, RH
Nikola Mirošević, Faculty of Agriculture, University of Zagreb

1991. - 1995.

Genetic resources, determination and gene bank Vitis sp.
Ministry of Science and Technology, RH
Melita Fazinić, Faculty of Agriculture, University of Zagreb

Other professional activities

Member of International Society for Horticultural Science
Official in technical group for Wine technology at OIV
Member of  Viticulture and enology committee at Ministry of Agriculture, Fisheries and Rural Development, Republic of Croatia
Member of the Scientific committee of 32.nd World congress of vine and wine in the Republic of Croatia
Leader of wine tasting committee at Crotian institut for viticulture and enology,  Member of international committee for wine tasting (Vinoforum)
President of International committee at Zagreb Fair (Vinovita) and  regional wine tasting contests (Wine fair of Continental Croatia in St. I. Zelina, Slavin Orahovica ...)

Scientific publications

Kozina, B., Karoglan, M., Herjavec, S., Jeromel, A., Orlić, S. (2008) Influence of basal leaf removal on the chemical composition of Sauvignon Blanc and Riesling wines, Journal of Food, Agriculture & Environment, 6, 1; 28-33. Current Contents

Radeka, S., Herjavec, S., Peršurić, Đ., Lukić, I., Sladonja, B. (2008):  Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L., cv. Malvazija istarska bijela,Food Technology and Biotechnology, 46 (1): 86-92. Current Contents

Orlić, S., Redžepović, S., Jeromel, A., Herjavec, S., Iacumin, L. (2007): Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma, International Journal of Food Science and Technology, 42 (1); 95-101. Current Contents

 Herjavec, S., Jeromel, A., Da Silva, A., Orlic, S., Redzepovic, S. (2007): The quality of white wines fermented in Croatian oak barrels, Food Chemistry, 100 (1) 124-128. Food Science and Technology Abstracts

Herjavec, S., Majdak, A., Tupajic, P., Redzepovic, S. and Orlic, S. (2003): Reduction in acidity by chemical and microbiological methods and their effect on Moslavac wine quality. Food Technology and Biotechnology 41(3): 231-236 Food Science and Technology Abstracts

Herjavec S., Podgorski V., Redžepović S., Mirošević N. (2003). The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines. Food Technology and Biotechnology, 41 (1) 77-81. http://jagor.srce.hr/ftbrfd

Majdak A., Herjavec S., Orlić S., Redžepović S., Mirošević N.(2002). Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxux and Saccharomxces cerevisiae Strains. Food Technology and Biotechnology, 40 (2) 103-109. http://jagor.srce.hr/ftbrfd

Herjavec S., Majdak A. (2002). The Influence of Maceration on the Composition of Some Volatile Compounds and Sensory Properties of Traminer Wines. Agriculturae Conspectus Scientificus. 67 (1) 11-17. http://www.agr.hr/smotra/

Herjavec S., Tupajić P., Majdak A. (2001). Influence of Malolactic Fermentation on the Quality of Riesling Wine. Agriculturae Conspectus Scientificus, 66 (1) 59-64. http://www.agr.hr/smotra/

Redžepović S., Majdak A., Orlić S., Herjavec S.(2001). Saccharomyces sensu stricto Indigenous Strains nad Their Effect on Glycerol and Malic Acid Concentrations in Wine. Kemija u industriji. 50 (9) 469-475.

Herjavec S., Tupajić P. (1998). Changes in Acidity, some Aroma Compounds and Sensory Properties of Frankovka Wine after Malolactic Fermentation. Food Technology and Biotechnology, 36, 3, 209-213. http://jagor.srce.hr/ftbrfd

Croatian Scientific Bibliography (CROSBI)

http://bib.irb.hr/lista-radova?autor=15504