<?xml version="1.0"?>
<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dc="http://purl.org/dc/elements/1.1/"><rdf:Description rdf:about="https://repozitorij.uni-lj.si/IzpisGradiva.php?id=1232"><dc:title>Vpliv tehnološke faze predelave grozdja na kemijske in senzorične lastnosti vina sorte rebula</dc:title><dc:creator>Jakob,	Petra	(Avtor)
	</dc:creator><dc:creator>Košmerl,	Tatjana	(Mentor)
	</dc:creator><dc:creator>Golob,	Terezija	(Recenzent)
	</dc:creator><dc:subject>vino</dc:subject><dc:subject>kultivar Rebula</dc:subject><dc:subject>mošt</dc:subject><dc:subject>belo vino</dc:subject><dc:subject>kratkotrajna maceracija</dc:subject><dc:subject>tehnologija "pelliculaire"</dc:subject><dc:subject>kemijska sestava mošta</dc:subject><dc:subject>kemijska sestava vina</dc:subject><dc:subject>senzorične lastnosti</dc:subject><dc:publisher>[P. Jakob]</dc:publisher><dc:date>2007</dc:date><dc:date>2014-07-11 12:29:04</dc:date><dc:type>Diplomsko delo</dc:type><dc:identifier>1232</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>