Vpliv sevov kvasovk in fermentacijske temperature na aromatične značilnosti mladih vin sorte sauvignon

Abstract

Keywords

Data

Language:	Slovenian
Year of publishing:	2012
Source:	Ljubljana
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[J. Smolnikar]
UDC:	663.252/.253:582.282.3:543.61:543.92
COBISS:	4079480
Views:	1073
Downloads:	417
Average score:	0 (0 votes)
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Other data

Secondary language:	English
Secondary title:	ǂThe ǂinfluence of yeast strains and fermentation temperature on aromatic characteristics of young wines Sauvignon
Secondary keywords:	Sauvignon;musts;young wines;starter cultures;wine yeasts;alcoholic fermentation;physicochemical properties;chemical composition;sensory properties;aromatic compounds;
Type (COBISS):	Undergraduate thesis
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	XII, 76 f., [11] 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 of different substances;analytical control in production conditions;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:	23639