ZELENÝ, Jiří. Problematika šumivých vín v gastronomii (The issue of sparkling wines in gastronomy). In předmět 3MA395 Etiketa pro manažery, Katedra podnikání, VŠE. 2019.
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Basic information
Original name Problematika šumivých vín v gastronomii
Name (in English) The issue of sparkling wines in gastronomy
Authors ZELENÝ, Jiří.
Edition předmět 3MA395 Etiketa pro manažery, Katedra podnikání, VŠE, 2019.
Other information
Original language Czech
Type of outcome Requested lectures
Field of Study 21101 Food and beverages
Country of publisher Czech Republic
Confidentiality degree is not subject to a state or trade secret
Organization unit University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Keywords (in Czech) Cava, Champagne, Prosecco, Sekt
Keywords in English Cava, Champagne, Prosecco, Sekt
Changed by Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 9/11/2019 18:50.
Abstract
Cílem vyžádané přednášky bylo upozornit na odlišnosti jednotlivých šumivých vín s ohledem na vinifikaci i senzorické vlastnosti. Důraz byl kladen na gastronomickou složku.
Abstract (in English)
The aim of the requested lecture was to draw attention to the differences of individual sparkling wines with regard to vinification and sensory properties. Emphasis was placed on the gastronomic component.
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