<?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=1372"><dc:title>Vpliv različnih sevov kvasovk in fermentacijske temperature na sestavo in senzorično kakovost mladih vin sorte sauvignon</dc:title><dc:creator>Seljak,	Petra	(Avtor)
	</dc:creator><dc:creator>Košmerl,	Tatjana	(Mentor)
	</dc:creator><dc:creator>Prosen,	Helena	(Komentor)
	</dc:creator><dc:creator>Vidrih,	Rajko	(Recenzent)
	</dc:creator><dc:subject>vino</dc:subject><dc:subject>sauvignon</dc:subject><dc:subject>mošt</dc:subject><dc:subject>mlado vino</dc:subject><dc:subject>starterske kulture</dc:subject><dc:subject>vinske kvasovke</dc:subject><dc:subject>alkoholna fermentacija</dc:subject><dc:subject>fizikalno-kemijske lastnosti</dc:subject><dc:subject>kemijska sestava</dc:subject><dc:subject>senzorične lastnosti</dc:subject><dc:publisher>[P. Seljak]</dc:publisher><dc:date>2011</dc:date><dc:date>2014-07-11 12:29:44</dc:date><dc:type>Diplomsko delo</dc:type><dc:identifier>1372</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>