Details

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

.pdfPDF - Presentation file, Download (2,74 MB)
MD5: B3CF3AC900ACA2D30556B338A0166024

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
Typology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Place of publishing:Ljubljana
Publisher:[P. Car]
Year:2015
Number of pages:XIII, 76 f., [10] f. pril.
PID:20.500.12556/RUL-118934 This link opens in a new window
UDC:663.251/.253:663.221:543.2/.9
COBISS.SI-ID:4558712 This link opens in a new window
Publication date in RUL:01.09.2020
Views:1788
Downloads:353
Metadata:XML DC-XML DC-RDF
:
Copy citation
Share:Bookmark and Share

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

Similar documents

Similar works from RUL:
Similar works from other Slovenian collections:

Back