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Dominik Durner

Observed names: D. Durner, Durner Dominik, Durner, D, Durner, Dominik
ORCID: 0009-0009-0525-4548
Observed ORCID: 0009-0009-0525-4548
OpenAlex ID: A5063623352
Sensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation Chromatography
2012 · Fabian Weber, Katharina Greve, et al. · American Journal of Enology and Viticulture · 54
Two-dimensional gas chromatographic profiling as a tool for a rapid screening of the changes in volatile composition occurring due to microoxygenation of red wines
2010 · Hans-Georg Schmarr, Jörg Bernhardt, et al. · Analytica Chimica Acta · 54
UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine
2019 · Kathrin Diesler, Patricia Golombek, et al. · Innovative Food Science & Emerging Technologies · 49
Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines
2020 · Patricia Golombek, Michael Wacker, et al. · Food Chemistry · 33
Sensory and Color Changes Induced by Microoxygenation Treatments of Pinot noir before and after Malolactic Fermentation
2010 · Dominik Durner, Fabian Weber, et al. · American Journal of Enology and Viticulture · 29
New Insights into Wine Color Analysis: A Comparison of Analytical Methods to Sensory Perception for Red and White Varietal Wines
2023 · Marcel Hensel, Marina Scheiermann, et al. · Journal of Agricultural and Food Chemistry · 27
Impact of fermentation temperature on required heat dissipation, growth and viability of yeast, on sensory characteristics and on the formation of volatiles in Riesling
2019 · M. Schwinn, D. Durner, et al. · Australian Journal of Grape and Wine Research · 24
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Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parameters
2009 · Michael Rentzsch, Fabian Weber, et al. · European Food Research and Technology · 21
Specification and Simplification of Analytical Methods to Determine Wine Color
2022 · Marcel Hensel, Sarah Di Nonno, et al. · Processes · 18
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Use of glutathione during white wine production – impact on S-off-flavors and sensory production
2016 · Pascal Wegmann-Herr, Sebastian Ullrich, et al. · BIO Web of Conferences · 18
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Sensory evaluation of wine aroma: Should color-driven descriptors be used?
2023 · Thi H. Nguyen, Dominik Durner · Food Quality and Preference · 17
Comparison and prediction of UV-C inactivation kinetics of S. cerevisiae in model wine systems dependent on flow type and absorbance
2022 · Benedikt Hirt, Jaayke Fiege, et al. · LWT · 15
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Evolution of Anthocyanin-Derived Compounds during Micro-Oxygenation of Red Wines with Different Anthocyanin-Flavanol Ratios
2015 · Dominik Durner, Patrick Nickolaus, et al. · ACS symposium series · 15
Monitoring Oxygen Uptake and Consumption during Microoxygenation Treatments before and after Malolactic Fermentation
2010 · Dominik Durner, Sebastian Ganss, et al. · American Journal of Enology and Viticulture · 14
Distribution of Yeast Cells, Temperature, and Fermentation By-Products in White Wine Fermentations
2019 · Mira Schwinn, Dominik Durner, et al. · American Journal of Enology and Viticulture · 13
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Impact of Temperature during Bulk Shipping on the Chemical Composition and Sensory Profile of a Chardonnay Wine
2018 · Ann-Katrin Walther, Dominik Durner, et al. · American Journal of Enology and Viticulture · 13
Improvement and Stabilization of Red Wine Color
2016 · D. Durner · Elsevier eBooks · 12
Inactivation of microorganisms by UV-treatment of must and wine
2017 · Dominik Durner, Kathrin Diesler, et al. · BIO Web of Conferences · 8
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Influence of Potential Alcohol in Grapes on Phenolic and Sensory Characteristics of Red Wine
2024 · Sandra Feifel, Ingrid Weilack, et al. · Journal of Agricultural and Food Chemistry · 7
UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO2
2024 · Svetlana Cvetkova, Michael Wacker, et al. · OENO One · 7
Systematic investigation of the influence of suspended particles on UV‐C inactivation of Saccharomyces cerevisiae in liquid food systems
2024 · Benedikt Woll, Svetlana Cvetkova, et al. · Journal of Food Process Engineering · 6
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Influence of Vibration on Volatile Compounds, Color, SO2, and CO2of Riesling Sparkling Wine and White Wine
2022 · Hannah Renner, Elke Richling, et al. · American Journal of Enology and Viticulture · 5
Farming System Perspective
2022 · Tom Green, Emmanuelle Gourdain, et al. · Springer eBooks · 5
Influence of ascorbic acid, sulfur dioxide and glutathione on oxidation product formation in wine-like systems
2015 · Pascal Wegmann-Herr, Miriam Berner, et al. · BIO Web of Conferences · 5
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Influence of grape maturity and maceration time on sensory characteristics and phenolics in Pinot noir and Cabernet-Sauvignon wines
2025 · Sandra Feifel, Daniel Zimmermann, et al. · OENO One · 4
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Works count: 60
Citation count: 511
H-index: 14
I10-index: 17
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