diplomsko delo, univerzitetni študij
Jasmina Jeglič (Author), Neža Čadež (Reviewer), Tatjana Košmerl (Mentor), Petra Terpinc (Co-mentor)

Abstract

Fermentacijske lastnosti vinskih kvasovk in mlečnokislinskih bakterij

Keywords

sauvignon;mošt;mlado vino;starterske kulture;vinske kvasovke;Saccharomyces cerevisiae;alkoholna fermentacija;mlečnokislinske bakterije;jabolčno-mlečnokislinska fermentacija;fizikalnokemijske lastnosti;kemijska sestava;senzorične lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [J. Jeglič]
UDC: 663.221:663.252/.253:582.282.23
COBISS: 4690552 Link will open in a new window
Views: 446
Downloads: 65
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Fermentation characteristics of wine yeasts and lactic acid bacteria
Secondary keywords: Sauvignon;musts;young wines;starter cultures;wine yeasts;Saccharomyces cerevisiae;alcoholic fermentation;lactic acid bacteria;malolactic fermentation;physicochemical properties;chemical composition;sensory properties;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: XV, 70 f., [8] f. pril.
ID: 12016947