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Vpliv bakrovih ionov na fermentacijsko kinetiko različnih sevov kvasovk in kakovost pridelanih mladih vin sorte laški rizling : diplomsko delo, univerzitetni študij
Car, Pija (Author), Košmerl, Tatjana (Mentor) More about this mentor... This link opens in a new window, Francetič, Vojmir (Co-mentor), Čadež, Neža (Reviewer)

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Language:Slovenian
Keywords:vino, belo vino, laški rizling, alkoholna fermentacija, Saccharomyces cerevisiae, starter kulture, hranila za kvasovke, bakrovi ioni, fizikalno-kemijske lastnosti, mošt
Work type:Undergraduate thesis (m5)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2015
Publisher:[P. Car]
Number of pages:XIII, 76 f., [10] f. pril.
UDC:663.251/.253:663.221:543.2/.9
COBISS.SI-ID:4558712 Link is opened in a new window
Views:28
Downloads:11
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Secondary language

Language:English
Title:Impact of the copper ions on fermentation kinetics of different yeast strains and quality of young wine of Welshriesling [i. e. Welschriesling] variety : graduation thesis, university studies
Keywords:wines, white wines, Welschriesling, alcoholic fermentation, Saccharomyces cerevisiae, starter cultures, yeasts nutrients, copper ions, physico-chemical properties, must

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