Vpliv različnih sevov kvasovk in fermentacijske temperature na sestavo in senzorično kakovost mladih vin sorte sauvignon

diplomsko delo, univerzitetni študij

Petra Seljak (Author), Rajko Vidrih (Reviewer), Tatjana Košmerl (Mentor), Helena Prosen (Co-mentor)

Abstract

Keywords

vino;sauvignon;mošt;mlado vino;starterske kulture;vinske kvasovke;alkoholna fermentacija;fizikalno-kemijske lastnosti;kemijska sestava;senzorične lastnosti;

Data

Language:	Slovenian
Year of publishing:	2011
Source:	Ljubljana
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[P. Seljak]
UDC:	663.252/.253:582.282.3:543.92
COBISS:	3919480
Views:	1260
Downloads:	288
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	ǂThe ǂinfluence of different yeast strains and fermentation temperature on the composition and sensory quality of wine variety Sauvignon
Secondary keywords:	wines;Sauvignon;must;young wines;starter culture;wine yeasts;alcoholic fermentation;physicochemical properties;chemical composition;sensory properties;
Type (COBISS):	Undergraduate thesis
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	XIII, 62 f., [10] f. pril.
Keywords (UDC):	applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;chemical technology;chemical and related industries;kemijska tehnologija;kemijske in sorodne industrije;industrial microbiology;industrial mycology;zymurgy;fermentation industry;beverage industry;stimulant industry;industrijska mikrobiologija;industrijska mikologija;pivovarstvo;vrenja;industrija pijač;industrija poživil;wine;winemaking;oenology;vino;proizvodnja vina;enologija;mathematics;natural sciences;naravoslovne vede;matematika;botany;botanika;systematic botany;sistematska botanika;fungi (eumycota;eumycetes);true fungi;moulds;mycology;mathematics;natural sciences;naravoslovne vede;matematika;chemistry;crystallography;mineralogy;kemija;analytical chemistry;analizna kemija;analysis by biological and biochemical reactions;biological methods used for analytical purposes;
ID:	23584