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Odvisnost pojava reduktivnih not v penečih vinih glede na prehranjenost kvasovk vrste Saccharomyces bayanus : magistrsko delo = Dependence of the appearance of reductive notes in sprkling wines according to the nutrition of yeast Saccharomyces bayanus : M. Sc ThesisKejžar, VeronikaType of material - master thesis ; adult, seriousPublication and manufacture - Ljubljana : [V. Kejžar], 2019Language - slovenianCOBISS.SI-ID - 5141368
Author
Kejžar, Veronika
Other authors
Košmerl, Tatjana |
Jamnik, Polona, biotehnologinja
Topics
vino |
penina |
vinske kvasovke |
sekundarna alkoholna fermentacija |
hlapne žveplove spojine |
reduktivne spojine |
vodikov sulfid |
hranila za kvasovke |
wine |
sparkling wine |
wine yeasts |
secondary fermentation |
volatile sulfur compounds |
reductive aromas |
hydrogen sulfide |
yeasts nutrients
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Pickup location |
Material status | Reservation |
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BF, Dept. of Food Science and Technology, Lj. |
available - outside loan, loan period: 1 months
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Call number – location, accession no. ... |
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Knjižnica Du2 Ž 0000000109 a IN: 0023856 Knjižnica Du2 Ž 109 a IN: 0023856 |
available - outside loan, loan period: 1 months
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Knjižnica Du2 Ž 0000000109 IN: 0023855 Knjižnica Du2 Ž 109 IN: 0023855 |
available - outside loan, loan period: 1 months
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Kejžar, Veronika | |
Košmerl, Tatjana | 10688 |
Jamnik, Polona, biotehnologinja | 18511 |
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