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Vpliv različnih sevov kvasovk in fermentacijske temperature na sestavo in senzorično kakovost mladih vin sorte sauvignon : diplomsko delo, univerzitetni študij
ID Seljak, Petra (Author), ID Košmerl, Tatjana (Mentor) More about this mentor... This link opens in a new window, ID Prosen, Helena (Comentor), ID Vidrih, Rajko (Reviewer)

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MD5: D8EC00BDB86BBE67985ECD90502C796C
PID: 20.500.12556/rul/9dab1aa7-d6e0-4f43-aaa7-06576d662a0a

Language:Slovenian
Keywords:vino, sauvignon, mošt, mlado vino, starterske kulture, vinske kvasovke, alkoholna fermentacija, fizikalno-kemijske lastnosti, kemijska sestava, senzorične lastnosti
Work type:Undergraduate thesis
Typology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Place of publishing:Ljubljana
Publisher:[P. Seljak]
Year:2011
Number of pages:XIII, 62 f., [10] f. pril.
PID:20.500.12556/RUL-1372 This link opens in a new window
UDC:663.252/.253:582.282.3:543.92
COBISS.SI-ID:3919480 This link opens in a new window
Publication date in RUL:11.07.2014
Views:3709
Downloads:538
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Secondary language

Language:English
Title:The influence of different yeast strains and fermentation temperature on the composition and sensory quality of wine variety Sauvignon : graduation thesis, university studies
Keywords:wines, Sauvignon, must, young wines, starter culture, wine yeasts, alcoholic fermentation, physicochemical properties, chemical composition, sensory properties

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