isolate – -Translation – Keybot Dictionary

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  I+D archivos | Agrovin  
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Nitrogenous nutrition and its influence on the release of varietal aromas from yeasts. OBJECTIVE: To meet this objective AGROVIN intends to isolate specific yeasts which, due to their own characteristics, are able to increase the release of aromas in the process of making white wines.
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Nutrição nitrogenada e sua influência na liberação de aromas tiol varietais por leveduras. OBJETIVO: Para levar a cabo este objetivo, AGROVIN pretende isolar leveduras específicas, que pelas suas características próprias, sejam capazes de aumentar a libertação de aromas no processo de elaboração de vinhos brancos. Para além disso, pelos antecedentes do efeito da nutrição nitrogenada […]
  Nitrogenous nutrition a...  
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OBJECTIVE: To meet this objective AGROVIN intends to isolate specific yeasts which, due to their own characteristics, are able to increase the release of aromas in the process of making white wines. In addition, due to previous studies on the effect of nitrogenous nutrition on the release of aromas, they intend to carry out a detailed study on the influence of nitrogen on the metabolic and enzymatic characteristics of selected yeasts.
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OBJECTIF: Pour atteindre cet objectif, AGROVIN vise à isoler des levures spécifiques qui, par leurs propres caractéristiques, seront capables d’augmenter la libération d’arômes dans le processus d’élaboration de vins blancs. En outre, vu les antécédents de l’effet de la nutrition azotée sur la libération d’arômes, la société a l’intention de réaliser une étude détaillée de l’influence de l’azote sur les caractéristiques métaboliques et enzymatiques des levures sélectionnées.
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OBIETTIVO: Per raggiungere questo obiettivo AGROVIN mira ad isolare lieviti specifici, che per le loro caratteristiche, sono in grado di aumentare il rilascio di aromi nel processo di produzione dei vini bianchi. Inoltre, per i precedenti dell’effetto della nutrizione azotata sul rilascio di aromi, intendiamo effettuare uno studio dettagliato dell’influenza dell’azoto sulle caratteristiche metaboliche ed enzimatiche dei lieviti selezionati.