Personal information

Ana Jeromel
assistant (2001)
Faculty of Agriculture, University of Zagreb
Department of Viticulture and Enology
Svetošimunska 25, 10000 Zagreb
Hall I, II Floor
+385 /1/239 3834
+385 /1/239 3834
e-mail: amajdak@agr.hr

Teaching

Undergraduate program
Enology (assistant)

Reseach interests

Fermentations aroma and wine quality
Malolactic fermentation and wine quality
"On the lees" (sur lie) technology and wine quality
Yeast influence on wine quality

Current projects

2002 - 2006
Characterisation of indigenous yeast strains
Ministry of Science and Technology, Croatia
Sulejman Redžepovioć, Faculty of Agriculture, University of Zagreb
2003-2005
Production of white wine "on the lees"
Ministry of Agriculture and Forestry, Croatia
Stanka Herjavec, Faculty of Agriculture, University of Zagreb

Academic qualifications

2001
M.Sc.
Faculty of Agriculture, University of Zagreb
Selection of indigenous Saccharomyces sensu stricto strains isolated from Zagreb wine region
1998
B.Sc.
Faculty of Agriculture, University of Zagreb

Employment and work experience

1988 - now
Faculty of Agriculture, University of Zagreb

Past projects

2000-2003
Selection of indigenous yeast strains from Croatian vineyards
Ministry of Agriculture and Forestry, Croatia
Sulejman Redžepović, Faculty of Agriculture, University of Zagreb

Other professional activities

2000
Organizer of Workshops, Meetings and Conference Sessions
II International conference - Prospects for viticulture and enology, Zagreb
Organizer commite

Scientific publications

Redzepovic,S., Orlic, S., Majdak., Kozina, B., Volschenk,H., Viljoen-Bloom,M (2003): Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation; International Journal of Food Microbiology; 83, 49-61

Redžepović,S., Orlic,S., Sikora,S., Majdak, A., Pretorius, I.S. (2002) Identification and charaterization of of Saccharomyces paradoxus and Saccharomyces cerevisae strains isolated from Croatian vineyards Letters in Applied Microbiology; 35, 305-310

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.

Orlic,S., Redzepovic,S., Majdak, A. (2002): Influence of Saccharomyces paradoxus indigenous strains on composition of Chardonnay wine; Power of Microbes in Industrial and Environment, Croatian, Hungarian and Slovenian Symposium on Industrial Microbiology and Microbial Ecology, Opatija 7-9 June, 2002.

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

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., 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.

Redzepovic, S; Orlic, S; Majdak, A; Herjavec,S. (2001): Saccharomyces paradoxus new species in enology//26 th World Congress & General Assembly of the Office International de la Vigne et du Vin, Adelaide, Australia

Kubanović V., Cristoph, N., Roßmann, A., Kozina, B., Alpeza, I., Majdak, A. (2001): Authentication of Croatian wines, 26th World congress & 81st general assembly of the Office International de la Vigne et du Vin, Adelaide, Australia, Congress abstract, 160-161

Croatian Scientific Bibliography (CROSBI)

http://bib.irb.hr/lista-radova?autor=222710