diplomsko delo, univerzitetni študij
Pija Car (Author), Neža Čadež (Reviewer), Tatjana Košmerl (Mentor), Vojmir Francetič (Co-mentor)

Abstract

Vpliv bakrovih ionov na fermentacijsko kinetiko različnih sevov kvasovk in kakovost pridelanih mladih vin sorte laški rizling

Keywords

vino;belo vino;laški rizling;alkoholna fermentacija;Saccharomyces cerevisiae;starter kulture;hranilo za kvasovke;bakrovi ioni;fizikalno-kemijske lastnosti;mošt;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [P. Car]
UDC: 663.251/.253:663.221:543.2/.9
COBISS: 4558712 Link will open in a new window
Views: 282
Downloads: 52
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Other data

Secondary language: English
Secondary title: Impact of the copper ions on fermentation kinetics of different yeast strains and quality of young wine of Welshriesling [i. e. Welschriesling] variety
Secondary keywords: wines;white wines;Welschriesling;alcoholic fermentation;Saccharomyces cerevisiae;starter cultures;nutrients for yeasts;copper ions;physico-chemical properties;must;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: XIII, 76 f., [10] f. pril.
ID: 12018999