Fermentacijske lastnosti vinskih kvasovk in mlečnokislinskih bakterij : diplomsko delo, univerzitetni študij

Jeglič, Jasmina (author), Košmerl, Tatjana (mentor), Terpinc, Petra (co-mentor), Čadež, Neža (reviewer)

• Language: Slovenian
• Keywords: sauvignon, mošt, mlado vino, starterske kulture, vinske kvasovke, Saccharomyces cerevisiae, alkoholna fermentacija, mlečnokislinske bakterije, jabolčno-mlečnokislinska fermentacija, fizikalnokemijske lastnosti, kemijska sestava, senzorične lastnosti
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [J. Jeglič]
• Year: 2016
• Number of pages: XV, 70 f., [8] f. pril.
• PID: 20.500.12556/RUL-118892
• UDC: 663.221:663.252/.253:582.282.23
• COBISS.SI-ID: 4690552
• Publication date in RUL: 01.09.2020

Secondary language

• Language: English
• Title: Fermentation characteristics of wine yeasts and lactic acid bacteria : graduation thesis, university studies
• Keywords: Sauvignon, musts, young wines, starter cultures, wine yeasts, Saccharomyces cerevisiae, alcoholic fermentation, lactic acid bacteria, malolactic fermentation, physicochemical properties, chemical composition, sensory properties