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Vpliv tehnološke faze predelave grozdja na kemijske in senzorične lastnosti vina sorte rebula : diplomsko delo, univerzitetni študij
ID
Jakob, Petra
(
Author
),
ID
Košmerl, Tatjana
(
Mentor
)
More about this mentor...
,
ID
Golob, Terezija
(
Reviewer
)
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MD5: 16507951022D94124BD049F46968F062
PID:
20.500.12556/rul/dcb2fc9c-54d2-49a7-a8af-87a261f6819c
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Language:
Slovenian
Keywords:
vino
,
kultivar Rebula
,
mošt
,
belo vino
,
kratkotrajna maceracija
,
tehnologija "pelliculaire"
,
kemijska sestava mošta
,
kemijska sestava vina
,
senzorične lastnosti
Work type:
Undergraduate thesis
Typology:
2.11 - Undergraduate Thesis
Organization:
BF - Biotechnical Faculty
Place of publishing:
Ljubljana
Publisher:
[P. Jakob]
Year:
2007
Number of pages:
X, 62 f.
PID:
20.500.12556/RUL-1232
UDC:
663.221:663.252.2:543:663.253
COBISS.SI-ID:
3379576
Publication date in RUL:
11.07.2014
Views:
1972
Downloads:
364
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Secondary language
Language:
English
Title:
The influence of technological phase of grape processing on chemical and sensory properties of wine from variety Rebula : graduation thesis, university studies
Keywords:
wines
,
cv. Rebula
,
musts
,
winemaking
,
immediate procedure
,
maceration
,
"pelliculaire" technology
,
chemical parameters
,
sensory properties
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