The influence of temperature and yeasts on the main qualitative parameters and sensory properties of Welschriesling

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F19%3A43917086" target="_blank" >RIV/62156489:43510/19:43917086 - isvavai.cz</a>
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2019/mnet_2019_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2019/mnet_2019_full.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The influence of temperature and yeasts on the main qualitative parameters and sensory properties of Welschriesling
Original language description
Instead of the quality raw material - grapes, the quality of wines can be fundamentally influenced by the technological conditions applied in the wine process. It is the fermentation of musts by using the autochthonous or active (selected) wine yeast, different length and temperature applied during maceration and temperature during fermentation process (below 15 oC, up to 20 oC) as well. The main aim of these measurements is to propose an optimal procedure of wine production and focus on their analytical parameters and aromatic character.
Czech name
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Czech description
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Project
<a href="/en/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Research Infrastructure for Young Scientists</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
MendelNet 2019: Proceedings of International PhD Students Conference
ISBN
978-80-7509-688-3
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
357-361
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 6, 2019
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000576735500064

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