Study of Lactic Acid Bacteria in Grape Musts Originating from Integrated and Organically Grown Grapes.

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Study of Lactic Acid Bacteria in Grape Musts Originating from Integrated and Organically Grown Grapes.

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Study of Lactic Acid Bacteria in Grape Musts Originating from Integrated and Organically Grown Grapes.

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů