Wszystkie pola: Wine region - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: The influence of geomorphology on the sensorial quality of red wines from the Șarba wine region, Odobești Vineyard
Autorzy:: Sandru, D.M.
Powiązania:: https://bibliotekanauki.pl/articles/11347.pdf
Data publikacji:: 2015
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Opis:: This study aims at making a sensorial analysis of red wines from the Șarba wine region, Odobești Vineyard. In order to determine wines from a sensory point of view, we first studied the influence of geomorphology on the sensory character. In the analysis of red wines sensorial quality we used several wines from 2012 (i.e. Pinot noir, Cabernet Sauvignon, Black Fetească and Merlot), as 2012 was a beneficial year from the point of view of red grapes ripening, and the oenoclimatic index was favourable to obtaining savoury and flavoured wines. The vegetal flavour does not affect the wines’ harmony too much.
Źródło:: International Letters of Natural Sciences; 2015, 49
2300-9675
Pojawia się w:: International Letters of Natural Sciences
Dostawca treści:: Biblioteka Nauki

Artykuł

Skocz do pozycji: 2.

Tytuł:: Isolating wine yeasts that are specific to the apold region and identifying them through RFLP genetic methods
Autorzy:: Lengyel, E.
Powiązania:: https://bibliotekanauki.pl/articles/11686.pdf
Data publikacji:: 2015
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Opis:: The present study aims at isolating, identifying and selecting autochthonous wine yeast strains with a view to establish a crop bank specific to the Apold area. 569 wine yeast strains were isolated during the alcoholic fermentation of must from the Apold area, 458 were identified through cultural methods and with the help of the API 20 C AUX test (Biomeriux, France). Six yeast strains (A87, A169, A296, A314, A132 and A413) were genetically identified through the PCR-ITS RFLP method of the 5.8S-ITS segment; the resulting four strains were Saccharomyces cerevisiae - A87, A169, A296, A314 - and two Saccharomyces bayanus strains - A132 și A413. The strains we identified constitute a base for the multiplication of indigenous species with a view to obtain authentic wines that are typical to their area of origin.
Źródło:: International Letters of Natural Sciences; 2015, 44
2300-9675
Pojawia się w:: International Letters of Natural Sciences
Dostawca treści:: Biblioteka Nauki

Artykuł

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