Uticaj nacina prerade grozdja i vinifikacije na sadrzaj slobodnih aminokiselina u vinu.

Runjic V.; Danicic M.

Uticaj nacina prerade grozdja i vinifikacije na sadrzaj slobodnih aminokiselina u vinu.

1992

Runjic V. | Danicic M.

French. Au cours de la fermentation alcoolique du mout et du marc, il arrive que la teneur des aminoacides libres change considerablement. La majorite des aminoacides s' assimilent en grand partie, certains sont peu assimiles, certains d' eux augmentent leur quantite au cours de la fermentation. Le changement de la quantite des certains aminoacides est influence par la maniere de la preparation du mout pour la fermentation, par les conditions de deroulement de la fermentation etc.

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AGROVOC Keywords

alcoholic fermentation amino acids fermentation alcoolique grapes raisin uva vin vinification vinos winemaking wines

Bibliographic information

Other Subjects

Fermentacion alcoholica; Aminoacidos; Acide amine; Vinificacion

Language

Serbian

Note

2 tables; 7 ref. Summary (Fr).

Translated Title

English. [Effect of the method of grape processing and vinification on the content of free amino acids in wine]. [Serbian]

Type

Monograph; Conference Paper; Conference Part; Conference Proceedings; Summary

Conference

6. vinogradarsko-vinarski kongres Jugoslavije. Vrnjacka Banja (Yugoslavia). 24-26 Oct 1990.

Corporate Author

"Dalmacijavino", Split (Croatia) Poljoprivredni fakultet, Beograd (Yugoslavia)

In AGRIS since: 2012-11-15

Format: AGRIS AP

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Uticaj nacina prerade grozdja i vinifikacije na sadrzaj slobodnih aminokiselina u vinu.

1992

AGROVOC Keywords

Bibliographic information