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1.
ECOLOGY OF WILD WINE YEASTS AND THEIR ENOLOGICAL POTENTIAL
Gabrijel Cernigoi, 2017, diplomsko delo

Opis: The aim of the study was to investigate and select indigenous yeasts Saccharomyces cerevisiae and non-conventional yeasts that were isolated during this and previous studies, and than evaluate them for wine production by performing micro-scale vinification experiment
Najdeno v: ključnih besedah
Povzetek najdenega: ...was to investigate and select indigenous yeasts Saccharomyces cerevisiae and non-conventional yeasts that were isolated...
Ključne besede: Saccharomyces, non-conventional yeasts, wine, fermentations
Objavljeno: 17.07.2017; Ogledov: 4659; Prenosov: 298
.pdf Polno besedilo (1,09 MB)

2.
The influence of selected indigenous yeasts on Pinot Noir wine colour properties
Branka Mozetič Vodopivec, Dorota Korte, Alen Albreht, Mitja Martelanc, Melita Sternad Lemut, Guillaume Antalick, Lorena Butinar, Jelena Topić, 2021, izvirni znanstveni članek

Najdeno v: ključnih besedah
Povzetek najdenega: ...Pinot Noir, wine colour, yeasts, non- Saccharomyces, sensory...
Ključne besede: Pinot Noir, wine colour, yeasts, non-Saccharomyces, sensory
Objavljeno: 07.07.2021; Ogledov: 1134; Prenosov: 0
.pdf Polno besedilo (783,35 KB)

3.
Novel analytical approaches in quality and safety control in production of fermented beverages
Jelena Topić, 2022, doktorska disertacija

Opis: The exploitation of microorganisms for fermentation goes back centuries. Two types of fermentation are usually used in the winemaking process – alcoholic fermentation and malolactic fermentation. Nowadays, inoculated fermentations with the use of starter cultures are commonly used in order to produce wine with more consistent quality. However, wines can lack in flavour complexity, so scientists and the industry are constantly looking for new and improved starters that can be adapted to different types of wine. In this work we focused on the development and implementation of novel analytical methods for wine quality control. In the course of method development native yeasts and lactic acid bacteria isolates were characterized for wine starter properties. We focused on the determination of biologically active compounds that determine wine quality and safety. Yeasts can influence wine colour through their adsorption capacity and synthesis of stable colour pigments pyranoanthocyanins and lactic acid bacteria can produce biogenic amines which can have adverse detrimental health effects on sensitive consumers when they are present in wines.
Najdeno v: ključnih besedah
Povzetek najdenega: ... Saccharomyces yeasts, non-Saccharomyces yeasts, pyranoanthocyanins, thermal-lens spectrometry...
Ključne besede: Saccharomyces yeasts, non-Saccharomyces yeasts, pyranoanthocyanins, thermal-lens spectrometry, lactic acid bacteria, biogenic amines, thin layer chromatography, dissertations
Objavljeno: 18.02.2022; Ogledov: 1162; Prenosov: 59
URL Polno besedilo (0,00 KB)
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