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Redovni profesor
Prof. dr Tatjana Košmerl

First name: TATJANA

Last name: KOŠMERL

Position: HIGHER EDUCATION TEACHER

 

BIOGRAPHY:

Address:          University of Ljubljana, Biotechnical  faculty, Department of Food Science and  Technology, Chair of Technologies, Nutrition and Wine, Jamnikarjeva 101, 1000 Ljubljana, Slovenia

Tel: +386 1 3203730                               Fax: +386 1 2566296                        E-mail: tatjana.kosmer@bf.uni-lj.si

Date of birth: December 25, 1964

 

Education:

1988: BSc, Food Technology; University of Ljubljana, Biotechnical faculty 1996: MSc, Food Technology; University of Ljubljana, Biotechnical faculty

1999: PhD, Food science and technology; University of Ljubljana, Biotechnical faculty

 

Positions:

1989-1999: Young Researcher and Probationer Assistant, Biotechnical Faculty, Department of Food Science and Technology, Chair of Wine Technology

1998-2003: Assistant (Wine technology), Biotechnical Faculty, Department of Food Science and Technology, Laboratory of winemaking

2004-2009: Assistant Professor (Wine technology), Biotechnical Faculty, Department of Food Science and Technology, Laboratory of winemaking

2009-2014: Associate Professor (Enology), Biotechnical Faculty, Department of Food Science and Technology, Laboratory of winemaking

2015-present: Full Professor (Enology), Biotechnical Faculty, Department of Food Science and Technology, Laboratory of winemaking

 

Research interests:

Study of the impact of the grape and wine quality parameters (chemical, rheological, technological, sensorial), with the basic aim of optimizing the quality of finish products, processing technology (oxidative and reductive winemaking technology), including the optimization of fermentation processes (alcoholic and malolactic) on the quality of the different categories of wine. Study of the effects of additive oenological means, conditions during maturation and aging of wine on the change in the composition, physico-chemical and microbiological stability and sensory quality; exploring the possibilities of new technologies and the replacement or reduction of the use of certain additives in the production of safer wine; characterization, identification and analysis of individual components of grape and wine.

Official delegate of Republic of Slovenia in the International Organisation of Vine and Wine.

 

Relevant publications:

Original scientific paper

  1. KOŠMERL, Tatjana, ABRAMOVIČ, Helena, KLOFUTAR, Cveto. The rheological properties of Slovenian wines. Journal of food engineering. [Print ed.]. 2000, vol. 46, no. 3, str. 165-171. ISSN 0260-8774. [COBISS.SI-ID 2387576]
  2. KOŠMERL, Tatjana, VODOVNIK PLEVNIK, Tadeja, VODOVNIK, Anton. Vplivi dozorevanja na sestavo grozdja sorte Laški rizling (Vitis vinifera) v slovenskih vinogradih. Sodobno kmetijstvo : znanstveno-strokovna revija za kmetijstvo, živilstvo in gozdarstvo. 2001, let. 34, št. 11/12, str. 488-494. ISSN 0350-1655. [COBISS.SI-ID 2593400]
  3. BAVČAR, Dejan, KOŠMERL, Tatjana. Determination of alcohol and total dry extract in Slovenian wines by empirical relations = Određivanje alkohola i ukupnog suhog ekstrakta u slovenskim vinima mjerenjem relativnog odnosa gustoće i refrakcije. Food technology and biotechnology : journal of the Faculty of Food Technology and Biotechnology University of Zagreb. 2002, vol. 40, no.4, str. 321-329, graf. prikazi. ISSN 1330-9862. [COBISS.SI-ID 1341544]
  4. KOŠMERL, Tatjana, CEGNAR, Saša. Aromatične snovi v staranih penečih vinih = Aroma compounds in aged sparkling wines. Sodobno kmetijstvo : znanstveno-strokovna revija za kmetijstvo, živilstvo in gozdarstvo. 2002, let. 35, št. 11/12, str. 476-482. ISSN 0350-1655. [COBISS.SI-ID 2679416]
  5. BEROVIČ, Marin, MAVRI, Jan, WONDRA, Mojmir, KOŠMERL, Tatjana, BAVČAR, Dejan. Influence of temperature and carbon dioxide on fermentation of Cabernet Sauvignon must. Food technology and biotechnology : journal of the Faculty of Food Technology and Biotechnology University of Zagreb. 2003, vol. 41, no. 4, str. 353-359, graf. prikazi. ISSN 1330-9862. [COBISS.SI-ID 2803832]
  1. KOŠMERL, Tatjana, BOLČINA, Uroš, WONDRA, Mojmir. Vpliv tehnoloških postopkov na vsebnost mineralnih snovi v belih vinih = Effect of different technologies on the quantity of minerals in white wines. Sodobno kmetijstvo : znanstveno-strokovna revija za kmetijstvo, živilstvo in gozdarstvo. maj 2003, let. 36, zv. 5, str. 31-36. ISSN 0350-1655. [COBISS.SI-ID 2753400]
  2. PIVEC, Aleksandra, BEROVIČ, Marin, WONDRA, Mojmir, ČELAN, Štefan, KOŠMERL, Tatjana. Influence of temperature shock on the glycerol production in cv. Sauvignon blanc fermentation. Vitis. 2003, vol. 42, no. 4, str. 205-206, graf. prikazi. ISSN 0042-7500. [COBISS.SI-ID 25468421]
  3. KOŠMERL, Tatjana, BAVČAR, Dejan. Determination of ash content in Slovenian wines by empirical equations = Določanje vsebnosti pepela v slovenskih vinih z empiričnimi enačbami. Zbornik Biotehniške fakultete Univerze v Ljubljani. Kmetijstvo. Agricultural issue. 2003, let. 81, št. 2, str. 325-334. ISSN 1408-340X. [COBISS.SI-ID 2804856]
  4. KOŠMERL, Tatjana. Uravnavanje kislosti belih in rdečih vin s kemijskim razkisom = Acidity adjustment of white and red wines by chemical deacidification. Acta agriculturae Slovenica. [Tiskana izd.]. 2005, let. 85, št. 2, str. 227-237. ISSN 1581-9175. [COBISS.SI-ID 3117944]
  5. MUHAR, Selma Uršula, KOŠMERL, Tatjana. The influence of malolactic fermentation on improved quality of Malvasia wine = Influenza della fermentazione malolattica sulla migliore qualità del vino Malvasia. Rivista di Viticoltura e di Enologia. 2005, vol. 58, no.2/4, str. 109-117. ISSN 0370-7865. [COBISS.SI-ID 3167608]
  6. VRŠČAJ VODOŠEK, Tatjana, HRIBAR, Janez, GOLOB, Terezija, KOŠMERL, Tatjana. The impact of vinification method on contents of free amino nitrogen and proline in Malvasia wines = Impatto della vinificazione sul contenuto di azoto amminico libero e prolina nei vini di Malvasia. Rivista di Viticoltura e di Enologia. 2005, vol. 58, no.2/4, str. 119-130. ISSN 0370-7865. [COBISS.SI-ID 3167864]
  7. LESICA, Marko, KOŠMERL, Tatjana. Mikrooksidacija vina modri pinot = Microoxidation of Pinot noir wine. Acta agriculturae Slovenica. [Tiskana izd.]. 2006, let. 87, št. 2, str. 461-475. ISSN 1581-9175. [COBISS.SI-ID 4807801]
  8. BEROVIČ, Marin, PIVEC, Aleksandra, KOŠMERL, Tatjana, WONDRA, Mojmir, ČELAN, Štefan. Influence of heat shock on glycerol production in alcohol fermentation. Journal of bioscience and bioengineering. 2007, vol. 103, no. 2, str. 135-139. ISSN 1389-1723. [COBISS.SI-ID 3231608]
  9. BEROVIČ, Marin, KOŠMERL, Tatjana. Monitoring of potassium hydrogen tartrate stabilization by conductivity measurement. Acta chimica slovenica. [Tiskana izd.]. 2008, letn. 55, št. 3, str. 535-540, graf. prikazi. ISSN 1318-0207. http://acta.chem-soc.si/55/55-3-535.pdf. [COBISS.SI-ID 29801733]
  10. KRALJ CIGIĆ, Irena, VRŠČAJ VODOŠEK, Tatjana, KOŠMERL, Tatjana, STRLIČ, Matija. Amino acid quantification in the presence of sugars using HPLC and pre-column derivatization with 3-MPA/OPA and FMOC-Cl. Acta chimica slovenica. [Tiskana izd.]. 2008, letn. 55, št. 3, str. 660-664, graf. prikazi. ISSN 1318-0207. http://acta.chem-soc.si/55/55-3-660.pdf. [COBISS.SI-ID 29802245]
  11. KOŠMERL, Tatjana, CIGIĆ, Blaž. Antioxidant potential and phenolic composition of white and red wines. Le Bulletin de l'OIV : revue technique internationale. 2008, vol. 81, no. 926/928, str. 251-259. ISSN 0029-7127. [COBISS.SI-ID 3502200]
  12. VRŠČAJ VODOŠEK, Tatjana, KRALJ CIGIĆ, Irena, STRLIČ, Matija, KOŠMERL, Tatjana. The utilization of free amino acids during malolactic fermentation of Malvasia wine = Utilizzazione di aminoacidi liberi durante la fermentazione malolattica di vini Malvasia. Rivista di Viticoltura e di Enologia. 2008, vol. 61, no. 2/4, str. 243-254. ISSN 0370-7865. [COBISS.SI-ID 3656824]
  13. KOŠMERL, Tatjana, ZLATIĆ, Emil. Determination of 2-aminoacetophenone in wines using the stir bar sorptive extraction method coupled with GC-MS and GC-NPD. Mitteilungen Klosterneuburg Rebe und Wein, Obstbau und Früchteverwertung. 2009, vol. 59, nr. 2, str. 121-126. ISSN 0007-5922. [COBISS.SI-ID 3751544]
  14. RUSJAN, Denis, STRLIČ, Matija, KOŠMERL, Tatjana, PROSEN, Helena. The response of Monoterpenes to different enzyme preparations in Gewürztraminer (Vitis vinifera L.) wines. South African Journal for Enology and Viticulture. 2009, vol. 30, no. 1, str. 56-64. ISSN 0253-939X. [COBISS.SI-ID 6009209]
  15. BAVČAR, Dejan, BAŠA ČESNIK, Helena, ČUŠ, Franc, KOŠMERL, Tatjana. The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and malvasia istriana Vitis vinifera (L.) grape wines. International journal of food science & technology. [Print ed.]. 2011, vol. 46, str. 1801-1808. ISSN 0950-5423. DOI: 10.1111/j.1365-2621.2011.02679.x. [COBISS.SI-ID 3596136]
  16. BAVČAR, Dejan, BAŠA ČESNIK, Helena, ČUŠ, Franc, VANZO, Andreja, DEMŠAR, Lea, KOŠMERL, Tatjana. Impact of alternative skin contact procedures on the aroma composition of white wine. South African Journal for Enology and Viticulture. 2011, vol. 32, no. 2, str. 190-203. ISSN 0253-939X. [COBISS.SI-ID 3685992]
  17. RUSJAN, Denis, STRLIČ, Matija, KOŠMERL, Tatjana, PROSEN, Helena. Contribution of enzyme preparations to the linalool content of wines made from the non-aromatic grapevine variety 'Furmint' (Vitis vinifera L.). Journal international des sciences de la vigne et du vin. 2012, vol. 46, no. 2, str. 139-143. ISSN 1151-0285. [COBISS.SI-ID 7174777]
  18. BERTALANIČ, Laura, KOŠMERL, Tatjana, POKLAR ULRIH, Nataša, CIGIĆ, Blaž. Influence of solvent composition on antioxidant potential of model polyphenols and red wines determined with 2,2-diphenyl-1-picrylhydrazyl. Journal of agricultural and food chemistry. 2012, vol. 60, str. 12282-12288. ISSN 0021-8561. DOI: 10.1021/jf3041512. [COBISS.SI-ID 4186488]
  19. JENKO, Mojca, LISJAK, Klemen, KOŠMERL, Tatjana, ČUŠ, Franc. The influence of yeast strain combinations on the quality of sauvignon blanc wine. Food science and technology research. 2013, vol. 19, no. 1, str. 7-15. ISSN 1344-6606. [COBISS.SI-ID 4143464]
  20. KOŠMERL, Tatjana, BERTALANIČ, Laura, MARAŠ, Vesna, KODŽULOVIĆ, Vesna, ŠUĆUR RADONJIĆ, Sanja, ABRAMOVIČ, Helena. Impact of yield on total polyphenols, anthocyanins, reducing sugars and antioxidant potential in white and red wines produced from Montenegrin autochthonous grape varieties. Food science and technology. 2013, vol. 1, no. 1, str. 7-15. DOI: 10.13189/fst.2013.010102. [COBISS.SI-ID 4280184]
  21. MARAŠ, Vesna, KOŠMERL, Tatjana, KODŽULOVIĆ, Vesna, ŠUĆUR RADONJIĆ, Sanja, SAVOVIĆ, Ana, PERIŠIĆ, Mirko. Yield and oenological potential of Montenegrin autochthonous grape varieties ʼKratošijaʼ and ʼŽižakʼ.Journal of hygienic engineering and design. 2014, vol. 8, str. 158-162. ISSN 1857-8489. http://www.jhed.mk/filemanager/JHED%20Vol.%208/03.%20FPP/08.%20Vesna%20Mara%C5%A1.pdf. [COBISS.SI-ID 4480376]
  22. ABRAMOVIČ, Helena, KOŠMERL, Tatjana, POKLAR ULRIH, Nataša, CIGIĆ, Blaž. Contribution of SO2 to antioxidant potential of white wine. Food chemistry. [Print ed.]. 2015, vol. 174, str.147-153, ilustr. ISSN 0308-8146. DOI: 10.1016/j.foodchem.2014.11.030. [COBISS.SI-ID 4458360]
  23. ŠUĆUR RADONJIĆ, Sanja, ČADEŽ, Neža, KOŠMERL, Tatjana. Volatile phenols in wine : control measures of Brettanomyces/Dekkera yeasts. Acta agriculturae Slovenica. [Tiskana izd.]. sep. 2016, letn. 107, št. 2, str. 453-472, ilustr. ISSN 1581-9175. DOI: 10.14720/aas.2016.107.2.17. [COBISS.SI-ID 4701048]
  24. LUŽAR, Jasna, JUG, Tjaša, JAMNIK, Polona, KOŠMERL, Tatjana. Comparison of total polyphenols content and antioxidant potential of wines from "Welschriesling" and "Sauvignon Blanc" varieties during ageing on fine lees. Acta agriculturae Slovenica. [Tiskana izd.]. sep. 2016, letn. 107, št. 2, str. 473-482, ilustr. ISSN 1581-9175. DOI: 10.14720/aas.2016.107.2.18. [COBISS.SI-ID 4700024]
  25. PETRIC, Ivana Vladimira, KOŠMERL, Tatjana, PEJIĆ, Ivan, KUBANOVIĆ, Veronika, ZLATIĆ, Emil. Clone candidates differentiation of grapevine Vitis vinifera 'Škrlet bijeli' using aroma compounds detected by gas chromatography-mass spectrometry. Acta agriculturae Slovenica. [Tiskana izd.]. sep. 2016, letn. 107, št. 2, str. 483-496, ilustr. ISSN 1581-9175. DOI: 10.14720/aas.2016.107.2.19. [COBISS.SI-ID 4700536]
  26. DUŠAK, Peter, BENČINA, Mojca, TURK, Martina, BAVČAR, Dejan, KOŠMERL, Tatjana, BEROVIČ, Marin, MAKOVEC, Darko. Application of magneto-responsive Oenococcus oeni for the malolactic fermentation in wine. Biochemical engineering journal. [Print ed.]. 15 June 2016, vol. 110, str. 134-142. ISSN 1369-703X. DOI: 10.1016/j.bej.2016.02.016. [COBISS.SI-ID 4977768]
  27. ŠUĆUR RADONJIĆ, Sanja, MARAŠ, Vesna, KODŽULOVIĆ, Vesna, JUG, Tjaša, KOŠMERL, Tatjana. The impact of oenological means on glycerol content in Montenegrin wines Vranac and Kratošija. Agroznanje. 2017, vol. 18, no. 2, str. 75-83, ilustr. ISSN 1512-6412. http://doisrpska.nub.rs/index.php/agroznanje/article/view/4094, DOI: 10.7251/AGREN1702075R. [COBISS.SI-ID 4867448]
  28. PESTAR BIZJAK, Sandra, HRISTOV, Hristo, KOŠMERL, Tatjana, KUHAR, Aleš. Influence of consumer regiocentrism on perceived value of wine. British food journal. 2018, vol. 120, no. 1, str. 33-43. ISSN 0007-070X. http://www.emeraldinsight.com/doi/full/10.1108/BFJ-03-2017-0181, DOI: 10.1108/BFJ-03-2017-0181. [COBISS.SI-ID 4050824]
  29. ŠUĆUR RADONJIĆ, Sanja, KOŠMERL, Tatjana, OTA, Ajda, PROSEN, Helena, MARAŠ, Vesna, DEMŠAR, Lea, POLAK, Tomaž. Technological and microbiological factors affecting polyphenolic profile of Montenegrin red wines. Chemical industry & chemical engineering quarterly. 2019, vol. 25, iss. 4, str. 309-319, ilustr. ISSN 1451-9372. DOI: 10.2298/CICEQ180814009R. [COBISS.SI-ID 5034360]
  30. ŠUĆUR RADONJIĆ, Sanja, PROSEN, Helena, MARAŠ, Vesna, DEMŠAR, Lea, KOŠMERL, Tatjana. Incidence of volatile phenols in Montenegrin red wines : Vranac, Kratošija and Cabernet Sauvignon. Chemical industry & chemical engineering quarterly. 2020, vol. 26, iss. 4, str. 337-347, ilustr. ISSN 1451-9372. DOI: 10.2298/CICEQ190813010R. [COBISS.SI-ID 5174392]
  31. POKLAR ULRIH, Nataša, OPARA, Rok, SKRT, Mihaela, KOŠMERL, Tatjana, WONDRA, Mojmir, ABRAM, Veronika. Polyphenols composition and antioxidant potential during 'Blaufränkisch' grape maceration and red wine maturation, and the effects of trans-resveratrol addition : part I. Food and chemical toxicology. Mar. 2020, vol. 137, 8 str., ilustr. ISSN 0278-6915. DOI: 10.1016/j.fct.2020.111122. [COBISS.SI-ID 5148792]

 

Review article

  1. LESICA, Marko, KOŠMERL, Tatjana. Microoxygenation of red wines = Mikroosigenacija rdečih vin. Acta agriculturae Slovenica. [Tiskana izd.]. 2009, letn. 93, št. 3, str. 327-336. ISSN 1581-9175. [COBISS.SI-ID 6103673]
  2. KOŠMERL, Tatjana, ŠUĆUR RADONJIĆ, Sanja, PROSEN, Helena. Biogenic amines in red wine : the impact of technological processing of grape and wine. Acta agriculturae Slovenica. [Tiskana izd.]. sep. 2013, letn. 101, št. 2, str. 249-261. ISSN 1581-9175. DOI: 10.2478/acas-2013-0021. [COBISS.SI-ID 4320120]
  3. VELIĆ, Darko, VELIĆ, Natalija, AMIDŽIĆ KLARIĆ, Daniela, KLARIĆ, Ilija, PETRAVIĆ-TOMINAC, Vlatka, KOŠMERL, Tatjana, VIDRIH, Rajko. The production of fruit wines - a review. Croatian journal of food science and technology : scientific-professional journal. 2018, vol. 10, no. 2, str. 279-290. ISSN 1847-3466. DOI: 10.17508/CJFST.2018.10.2.19. [COBISS.SI-ID 4936824]
  4. ŠUĆUR RADONJIĆ, Sanja, MARAŠ, Vesna, RAIČEVIĆ, Jovana, KOŠMERL, Tatjana. Wine or beer? : comparison, changes and improvement of polyphenolic compounds during technological phases. Molecules. 2020, vol. 25, no. 21, str. 1-35, ilustr. ISSN 1420-3049. https://www.mdpi.com/1420-3049/25/21/4960, DOI: 10.3390/molecules25214960. [COBISS.SI-ID 34581507]

 

The complete personal bibliography is available at the following link:

https://bib.cobiss.net/bibliographies/si/webBiblio/bib201_20210317_132137_a3350115.html

dr Tatjana Košmerl
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