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Biotechnologic properties of yeasts isolated for secondary fermentation of wine, 5: Application of isolated yeasts on industrial scale

1990

Malik, F. | Kukanova, A. | Buchtova, V. | Krasny, S. (Slovenska Vysoka Skola Technicka, Bratislava (Czechoslovakia). Chemickotechnologicka Fakulta)

AGROVOC Keywords
amino acids aroma azucares champagne and sparkling wines champagne et vin mousseux contenido proteico dioxyde de soufre fermentation flaveur flavour protein content saccharomyces cerevisiae sucres sugars sulphur dioxide vinification winemaking
Bibliographic information
Volume 36 Issue 2 ISSN 0023-5830
Pagination
pp. 36-38
Other Subjects
Teneur en proteines; Czechoslovakia/ biotechnology; Fermentacion; Aminoacidos; Vinificacion; Dioxido de azufre; Tchecoslovaquie/ biotechnologie; Acide amine; Champan y vino espumoso; Checoslovaquia/ biotecnologia
Language
Slovak
Note
3 tables; 8 ref. Summaries (De, En, Ru, Sk)
Type
Summary
1990-08-15
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