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Effect of the selected yeasts on the coloured matters of red wines

2007

Stankovic, S.,Visa poljoprivredno-prehrambena skola, Prokuplje (Serbia) | Rankovic, V.,Institut za istrazivanja u poljoprivredi Srbija, Nis (Serbia). Centar za vinogradarstvo i vinarstvo | Radojevic, I.,Institut za istrazivanja u poljoprivredi Srbija, Nis (Serbia). Centar za vinogradarstvo i vinarstvo | Tarailo, R.,Poljoprivredni fakultet, Lesak (Serbia) | Cvetkovic, D.,Visa poljoprivredno-prehrambena skola, Prokuplje (Serbia)

AGROVOC Keywords
anthocyane anthocyanins antocianinas color colour couleur red wines saccharomyces bayanus saccharomyces cerevisiae vin rouge vino tinto
Bibliographic information
Publisher
Agronomski fakultet
Pagination
p. 119-124
Language
Serbian
Note
Summaries (En, Sr)
2 graphs
4 tables
11 ref.
ISBN
978-86-82107-87-3
Translated Title
Uticaj selekcionisanih kvasaca na bojene materije crvenog vina
Type
Conference; Summary
Source
[Proceedings: [from the] 12th Conference about biotechnology, Cacak [Serbia], March 2-3, 2007], Glisic, I. (technical ed.).- Cacak (Serbia): Agronomski fakultet, 2007. Savetovanje o biotehnologiji,Savetovanje o biotehnologiji, 12, Cacak (Serbia), 2-3 Mar 2007.- 978-86-82107-87-3.- p. 119-124
Conference
Savetovanje o biotehnologiji, 12, Cacak (Serbia), 2-3 Mar 2007
2007-05-15
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