DSpace Repository
Study of yeast strains saccharomyces vini from wine centre "Cricova" on the temperature factor
JavaScript is disabled for your browser. Some features of this site may not work without it.
| 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 |
Files in this item
The following license files are associated with this item:
This item appears in the following Collection(s)
-
Conferinţa "Modern technologies, in the food industry" – 2012
Proceedings of the International Conference MODERN TECHNOLOGIES, IN THE FOOD INDUSTRY – 2012
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States