Study of Lactic Acid Bacteria in Grape Musts Originating from Integrated and Organically Grown Grapes.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F13%3APU112221" target="_blank" >RIV/00216305:26310/13:PU112221 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Study of Lactic Acid Bacteria in Grape Musts Originating from Integrated and Organically Grown Grapes.
Original language description
Together with yeast, lactic acid bacteria are the most important microorganisms in winemaking. Yeasts are responsible for alcoholic fermentation, while lactic acid bacteria carry out secondary fermentation, in which malic acid is metabolized to form lactic acid while carbon dioxide is liberated. In recent years, the consumer demand for products originating from organic or integrated production systems has been increasing.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
EE - Microbiology, virology
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů