Izolacja drożdży winnych z regionu Tikves do produkcji wina

Izolacja drożdży winnych z regionu Tikves do produkcji wina

Fidanka Ilieva / Hristo Spasov / Violeta Dimovska

65,93 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
ISBN:
9786209532252
65,93 €
IVA incluido
Disponible

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Sobre IBD

W niniejszym badaniu oceniono izolację i selekcję nowych drożdży winnych z regionu Tikveš oraz ich zastosowanie w produkcji regionalnych win Vranec i Cabernet Sauvignon. Biorąc pod uwagę znaczenie i wpływ drożdży na właściwości fizykochemiczne i organoleptyczne win, w niniejszej pracy doktorskiej rozważono izolację, selekcję i badanie drożdży w wybranym obszarze produkcji regionalnych win z apelacją, wytwarzanych z odmian Vranec i Cabernet Sauvignon. Omówiono wpływ procentowej zawartości nowo wyizolowanych drożdży, temperatury i pompowania na poziom całkowitej zawartości fenoli i antocyjanów. Na koniec można było zalecić nowe metody winifikacji do produkcji macedońskich win Vranec z nowo wyselekcjonowanym lokalnym szczepem „F-78'.

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