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Your search keyword '"enološka sredstva"' showing total 9 results
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9 results on '"enološka sredstva"'

1. Vinarstvo

Author

Košmerl, Tatjana

Subjects
udc:663.252, tehnologija vina, enološka sredstva, vino, mikrobiologija vina, zorenje na drožeh, sestava vina, fermentacija
Published
2020

2. Vpliv enoloških sredstev na izločanje vinskega kamna

Author

Kunej, Aleš and Košmerl, Tatjana

Subjects
fining, enološka sredstva, crystallization, kristalizacija, KHT, enological agents, kalijev hidrogentartrat, čiščenje, potassium hydrogen tartrate, udc:663.252.39+663.256, stabilizacija, tartrates, stabilization, koloidni delci, vino, colloids, vinski kamen, wine
Published
2020

3. Vpliv različnih bentonitov na doseženo beljakovinsko stabilnost belih vin

Author

Jus, Tanja and Košmerl, Tatjana

Subjects
protein haze, enološka sredstva, bentonite, udc:663.256/.257:663.221:543.61, čiščenje vina, white wines, enological agents, želatina, wines, proteins, fining wines, gelatin, vino, stabilizacija vina, must, bela vina, beljakovinska motnost, wine stabilization, bentonit, mošt, beljakovine
Published
2020

4. Kakovost jabolčnika slovenskih pridelovalcev

Author

Friškovec, Breda and Hribar, Janez

Subjects
senzorične lastnosti, enološka sredstva, jabolčnik, jabolčno vino, nega jabolčnika, udc:663.3:634.11(043.2), predelava
Published
2020

5. Vpliv enoloških taninov na kakovost vina teran PTP

Author

Novak, Sanja and Košmerl, Tatjana

Subjects
enološka sredstva, teran, senzorična analiza, phenolic compounds, udc:663.251/.253:547.98:543.92, wines, anthocyanins, sensory analysis, antocianini, oenological agents, rdeče vino, enološki tanini, color of wine, antioxidant potential, vino, tannins, enological tannins, chemical composition, fenolne spojine, kemijska sestava, barva vina, red wines, tanini, antiokisidativni potencial
Published
2014

6. Ohranjanje antioksidativnih lastnosti rdečih vin

Author

Podlogar, Andraž and Košmerl, Tatjana

Subjects
Merlot, enološka sredstva, antioksidacijski potencial, antociani, enological agents, phenols, Refošk, wines, anthocyanins, color, Cabernet Franc, rdeče vino, antioxidant potential, vino, tannins, barva, flavonoids, flavonoidi, udc:663.222:663.252/.253:577.1, fenolne spojine, red wines, tanini
Published
2014

7. Vpliv izbranih čistilnih sredstev na kemijsko sestavo in senzorično kakovost belih vin

Author

Grobler, Mojca and Wondra, Mojmir

Subjects
fining, enološka sredstva, sensory evaluation, bentonite, čiščenje vina, white wines, fizikalno-kemijske lastnosti, senzorična analiza, udc:663.251/.257:663.221:543.61:543.92, wines, combination of oenological agents, vino, cv. Ribolla, clarification, bela vina, bentonit, kombinirana čistilna sredstva, physico-chemical characteristics, oenological agent, sorta rebula
Published
2014

8. Vpliv zorenja in dodatka antioksidantov na kakovost belokranjskih rdečih vin

Author

Dragovan, Katja and Košmerl, Tatjana

Subjects
modra frankinja, enološka sredstva, antociani, Portugalka, enological agents, phenols, udc:663.251/.253:577.1, wines, anthocyanins, rdeče vino, antioxidant potential, color of wine, vino, tannins, flavonoids, flavonoidi, metliška črnina, fenolne spojine, barva vina, red wines, antiokisidativni potencial, tanini
Published
2014

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