Isolation of wine yeasts from Tikves region for wine-making

Isolation of wine yeasts from Tikves region for wine-making

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This study evaluates isolation and selection of new wine yeasts from Tikves region and their application in production of Vranec and Cabernet Sauvignon regional wines. Regarding the importance and influence of the yeasts in physic-chemical and organoleptic characteristics of the wines, in the present PhD dissertation are considered the isolation, selection and the study of the yeasts in a selected area for a production of regional wines with appellation, made from the varieties Vranec and Cabernet Sauvignon. The effect of % of inoculation of newly isolated yeasts, temperature and pump-over on ...