This paper assesses the influence of yeast agent on the final quality of wine. It consists of two main sections -- theoretical and practical. The Theoretical section explains where yeast is located, describes strains mportant for wine production, fermentation methods and factors that influence the process of fermentation. Next section is dedicated to the biochemistry of fermentation, constitution of wine and to aromatic substances. The last part describes enzymatic agents used for hydrolisis of pectins and glycosidic binding. The experimental part of the thesis describes production of Chardonnay. There is a description of analytical methods used and evalution of results in the form of a discussion in the concluding section.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:179885 |
| Date | January 2014 |
| Creators | Žiška, Zbyněk |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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