Microbial and analytical changes in wine as a result of different filtration techniques
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F02%3A55500005" target="_blank" >RIV/62156489:_____/02:55500005 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Microbial and analytical changes in wine as a result of different filtration techniques
Original language description
The objective of this study was to test the amounts of microorganisms (yeast) remaining in wine after the application of different methods of filtration. Besides, we also tried to estimate contents of some substances in non-filtered wine and in wine filtered by means of cross-flow and sheet filtration.
Czech name
—
Czech description
—
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
ISSN
1211-8516
e-ISSN
—
Volume of the periodical
Neuveden
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
6
Pages from-to
7-12
UT code for WoS article
—
EID of the result in the Scopus database
—