Výskyt bakterií mléčného kvašení ve víně

@inproceedings{Likov2010VskytBM,
  title={V{\'y}skyt bakteri{\'i} ml{\'e}{\vc}n{\'e}ho kva{\vs}en{\'i} ve v{\'i}ně},
  author={Simona Li{\vs}kov{\'a}},
  year={2010}
}
This work deals with appearance of microorganisms in wine and their influence on resulting product quality. The thesis also contains basic knowledge about production and com-position of wine, however, the accent is especially put on microorganisms attended in wine (lactic acid bacteria, acetic bacteria, yeasts and fungi) which can be applied in wine produ-cing technologies and which can also have negative influence on final product. Therefore, the biggest part is focused on lactic acid bacteria… CONTINUE READING

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