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| Ultima descărcare din IBN: 2023-03-21 22:02 |
 SM ISO690:2012TARAN, Nicolae, SOLDATENCO, Eugenia, ADAJUC, Victoria. Apreciere comparativă a diferitor suşe de levuri pentru producerea vinurilor aromatice. In: Realizări şi perspective în horticultură, viticultură, vinificaţie şi silvicultură” : consacrat aniversării a 100 ani de la naşterea profesorului universitar Gherasim Rudi, 28-29 septembrie 2007, Chişinău. Chişinău: Universitatea Agrară de Stat din Moldova, 2007, Vol. 15 (2), pp. 173-176. ISBN 978-9975-946-37-7 . |
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| Realizări şi perspective în horticultură, viticultură, vinificaţie şi silvicultură” Vol. 15 (2), 2007 |
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Simpozionul "Realizări şi perspective în horticultură, viticultură, vinificaţie şi silvicultură”" Chişinău, Moldova, 28-29 septembrie 2007 | ||||||
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One of the specific criterions of the aromatic wins estimation is determined by the terpenic alcohols content. There were disclosed the specific yeasts rfom the Microorganisms National Collection of Winemaking Industry, wich is kept in the laboratory ”Sparkling Wins and Microbiology” of the National Institute of the Viticulture and Winemaking (INVW) and which ensures to obtain aromatic wines. The perspective of using of these yeasts for the production of wines with high aromatic properties, wich is due to the expressed aromas of a grape varieti, has been shown experimentally. |
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| Cuvinte-cheie suşa de levuri, alcooli terpenici, vinuri cu proprietăţi aromatice |
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Dublin Core Export
<?xml version='1.0' encoding='utf-8'?> <oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'> <dc:creator>Taran, N.G.</dc:creator> <dc:creator>Soldatenco, E.V.</dc:creator> <dc:creator>Adajuc, V.A.</dc:creator> <dc:date>2007</dc:date> <dc:description xml:lang='en'><p>One of the specific criterions of the aromatic wins estimation is determined by the terpenic alcohols content. There were disclosed the specific yeasts rfom the Microorganisms National Collection of Winemaking Industry, wich is kept in the laboratory ”Sparkling Wins and Microbiology” of the National Institute of the Viticulture and Winemaking (INVW) and which ensures to obtain aromatic wines. The perspective of using of these yeasts for the production of wines with high aromatic properties, wich is due to the expressed aromas of a grape varieti, has been shown experimentally.</p></dc:description> <dc:source>Realizări şi perspective în horticultură, viticultură, vinificaţie şi silvicultură” (Vol. 15 (2)) 173-176</dc:source> <dc:subject>suşa de levuri</dc:subject> <dc:subject>alcooli terpenici</dc:subject> <dc:subject>vinuri cu proprietăţi aromatice</dc:subject> <dc:title>Apreciere comparativă a diferitor suşe de levuri pentru producerea vinurilor aromatice</dc:title> <dc:type>info:eu-repo/semantics/article</dc:type> </oai_dc:dc>
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