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Study of yeast strains saccharomyces vini from wine centre "Cricova" on the temperature factor

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dc.contributor.author TARAN, N.
dc.contributor.author SOLDATENCO, O.
dc.contributor.author ŞOVA, A.
dc.contributor.author ŢОRA, V.
dc.contributor.author LUCA, V.
dc.date.accessioned 2019-11-07T07:43:03Z
dc.date.available 2019-11-07T07:43:03Z
dc.date.issued 2012
dc.identifier.citation TARAN, N., SOLDATENCO, O., ŞOVA, A., ŢОRA, V., LUCA, V. Study of yeast strains saccharomyces vini from wine centre "Cricova" on the temperature factor. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 324-327. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6292
dc.description.abstract Temperatura mediului este un factor important de existenţă a suşelor de levuri, care sunt folosite оn oenologie şi poate juca un rol decisiv оn procesul de selecţie şi evidenţiere a culturilor cu proprietăţi tehnologice avansate. Intervalul de termotoleranţa pentru diferite suşe de levuri este individuală, dar majoritatea dintre ele se pot dezvolta оntr-un interval destul de larg: de la 0...5 pоna la 30...40 єC, cu o valoare optimală оntre 20...30 єC. Din gama largă de indici biochimici şi fiziologici, care caracterizează activitatea levurilor, temperatura este un factor cheie, studiul căruia are o importanţă deosebită teoretică şi practică. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject selection en_US
dc.subject wine yeast en_US
dc.subject temperature en_US
dc.subject fermentation en_US
dc.title Study of yeast strains saccharomyces vini from wine centre "Cricova" on the temperature factor en_US
dc.type Article en_US


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