About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Aminoacids composition of grape juice and its influence on wine quality and stability

1995

Wondra, M. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)

AGROVOC Keywords
alcoholic fermentation amino acids aroma chemical composition composition chimique fermentation alcoolique flaveur flavour grape must keeping quality levadura de vino levure de vinification mosto de uva preservation vin vinos wine yeast wines
Bibliographic information
Issue 17
Other Subjects
Fermentacion alcoholica; Composicion quimica; Aptitud para la conservacion; Aptitude a la conservation; Aminoacidos; Mout de vin; Acide amine; Preservacion
Language
Slovenian
Note
Summaries (En, Sl)
16 ref., inserted xerox copy, 11 p.
Type
Conference; Summary; Non-Conventional
Source
Prolongation of the Shelf Life of Foods. Proceedings of thematic survey of topics in food science and technology and nutrition for postgraduate studies, Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept..- Ljubljana (Slovenia), 1995. vp.
Conference
Food Technology Days '95 dedicated to Prof. F. Bitenc, Ljubljana (Slovenia), 8-10 Jun 1995
1996-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by University of Ljubljana

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]