Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Vukosavljević, Vera"'
Publikováno v:
Acta Agriculturae Serbica, Vol 21, Iss 42, Pp 155-166 (2016)
organic production is a process that develops a viable and legitimate agricultural ecosystems. The link between man, agriculture and local environmental conditions, provides quality food for people, plants and animals in a healthy environment. There
Externí odkaz:
https://doaj.org/article/a54784fb816f46b3bbca533805d0702f
Publikováno v:
Acta Agriculturae Serbica, Vol 20, Iss 40, Pp 117-125 (2015)
Grape brandy is a product obtained by fermentation and distillation of crushed grapes of cultivated grapevine Vitis vinifera. Grape brandy quality depends on many factors such as: grapevine varieties, climate, soil, time and method of distillation, s
Externí odkaz:
https://doaj.org/article/4765939a748e4a4e84e80b9124776710
Publikováno v:
Acta Agriculturae Serbica, Vol 19, Iss 38, Pp 87-95 (2014)
In the period 2010-2011 years were studied agrobioioška and technological properties of clones of Pinot Gris (B-10 and Rulander 2/54) in Niš vineyard sub-region. Tests were conducted at the Center for Viticulture and Enology in Niš. Varying height
Externí odkaz:
https://doaj.org/article/d3c752f750d74afd9a45b98ffd462d68
Publikováno v:
Agroznanje, Vol 12, Iss 4, Pp 427-436 (2011)
Temperature is one of the most influence factor affecting fermentation. The normal range of temperature at which red fermentation's are carried out in 20-32°C. Fermentation temperature should be matched to the desired style and the grape variety. If
Externí odkaz:
https://doaj.org/article/1aa069d629484899bd03166853492191
Publikováno v:
Romanian Biotechnological Letters
This study presents the effect of some B vitamins and mineral nitrogen on yeast growth rate and the rate of the alcoholic fermentation of wine must, as well as on the amount of some wine components produced as by-products of the alcoholic fermentatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::075df2d6ee611d7258a58efba658bbab
https://hdl.handle.net/21.15107/rcub_agrospace_4190
https://hdl.handle.net/21.15107/rcub_agrospace_4190
Publikováno v:
Zbornik naučnih radova Instituta PKB Agroekonomik
A study was conducted during three years (2009 - 2011) to evaluate the cropping potential and quality of the grape variety Cabernet franc cultivated in the Trstenik vine growing region. The data obtained showed that Cabernet franc can be successfully
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::e4dc433d6afdee13a8b03a3a40100dcd
https://hdl.handle.net/21.15107/rcub_agrospace_3969
https://hdl.handle.net/21.15107/rcub_agrospace_3969
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Akademický článek
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