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Yeast for must fermentation are selected in dependence on amount needed to produce alcohols, initial must extract and expected organoleptic features of wines. Particular kinds of wine yeast differ between each other in optimum fermentation temperature, fermentation abilities and amount of secondary products produced. The aim of this study was to estimate the technological features of yeast Saccharomyces...
Liście pietruszki typu korzeniowego bezpośrednio po zbiorze zawierały 378 mg N-NO3 i 0,10 mg N-NO2/1000 g świeżej masy, typu naciowego odpowiednio 491 mg i 0,08 mg /1000 g. W okresie przechowywania zarówno w temperaturze pokojowej, jak i w warunkach chłodniczych notowano systematyczne obniżanie poziomu azotanów oraz wzrost zawartości azotynów. Uzyskane wartości kształtowały się następująco: po 15...
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