Revision history of "Preparations of wine-growing yeasts" (Q10152)

Jump to navigation Jump to search

Diff selection: Mark the radio buttons of the revisions to compare and hit enter or the button at the bottom.
Legend: (cur) = difference with latest revision, (prev) = difference with preceding revision, m = minor edit.

7 March 2024

15 January 2024

11 June 2023

17 February 2023

2 July 2022

  • curprev 11:4511:45, 2 July 2022DG Regio talk contribs 47,103 bytes +27,301 Changed label, description and/or aliases in da, el, hr, ro, sk, mt, pt, fi, pl, sl, lt, lv, bg, hu, ga, sv, et, cs, nl, fr, de, it, es, and other parts: Adding translations: da, el, hr, ro, sk, mt, pt, fi, pl, sl, lt, lv, bg, hu, ga, sv, et,

15 January 2022

14 January 2022

12 December 2021

2 December 2021

  • curprev 07:5007:50, 2 December 2021DG Regio talk contribs 15,380 bytes +1,400 Created claim: summary (P836): Das Projekt zielt darauf ab, Lösungen im Bereich der kleinen und mittleren Weinproduktion anzubieten, die sich auf biologische Agenzien konzentrieren. Derzeit besteht das vorherrschende Herstellungsverfahren darin, die natürliche mikrobielle Gemeinschaft zu beseitigen, die bei der Verarbeitung von Trauben in den Most gelangt und anschließend mit importierten Zubereitungen aus getrockneter Weinhefe eingeimpft wird. Die ursprünglichen Gemeinden au...
  • curprev 07:5007:50, 2 December 2021DG Regio talk contribs 13,980 bytes +85 Changed label, description and/or aliases in de: translated_label

28 November 2021

  • curprev 08:5908:59, 28 November 2021DG Regio talk contribs 13,895 bytes +1,438 Created claim: summary (P836): Le projet vise à proposer des solutions dans le domaine de la production vinicole de petite et moyenne dimension axée sur les agents biologiques. À l’heure actuelle, le mode de production prédominant consiste à éliminer la communauté microbienne naturelle qui entre dans le moût avec la transformation des raisins et l’inoculation ultérieure avec des préparations importées de levure de vin séchée. Les communautés d’origine présentes sur les raisin...
  • curprev 08:5908:59, 28 November 2021DG Regio talk contribs 12,457 bytes +89 Changed label, description and/or aliases in fr: translated_label

27 December 2020

28 October 2020

22 October 2020

  • curprev 14:5814:58, 22 October 2020DG Regio talk contribs 12,817 bytes +1,313 Created claim: summary (P836): The project aims to offer solutions in the area of small and medium-sized wine production focused on biological factors. At present, the predominant method of production consists of eliminating the natural microbial community that enters the must by processing grapes and then inoculating imported preparations of dried wine yeasts. The original communities present on the grapes contain winegrowing useful yeast representatives. The aim of the proj...
  • curprev 14:5814:58, 22 October 2020DG Regio talk contribs 11,504 bytes −923 Removed claim: summary (P836): The project aims at its content and planned activities to offer a solution in the area of small and medium production of wine for biological agents. At the moment the predominant method of production is the elimination of the natural microbial assemblage that will result from the processing of the grapes and the subsequent inoculation of dried yeast wine products from imported preparations. The indigenous communities present on the grapes cont...
  • curprev 06:2806:28, 22 October 2020DG Regio talk contribs 12,427 bytes +94 Changed label, description and/or aliases in 1 language: translated_label
  • curprev 06:2806:28, 22 October 2020DG Regio talk contribs 12,333 bytes −77 Changed label, description and/or aliases in 1 language: remove_english_label

22 September 2020

15 July 2020

6 June 2020

25 March 2020

3 March 2020

25 February 2020

  • curprev 16:3016:30, 25 February 2020DG Regio talk contribs 11,120 bytes +923 Created claim: summary (P836): The project aims at its content and planned activities to offer a solution in the area of small and medium production of wine for biological agents. At the moment the predominant method of production is the elimination of the natural microbial assemblage that will result from the processing of the grapes and the subsequent inoculation of dried yeast wine products from imported preparations. The indigenous communities present on the grapes contai...

17 February 2020

11 February 2020

6 February 2020

30 January 2020

28 January 2020

16 January 2020

10 January 2020