This thesis examines the influence of yeasts on the final stage of wine, consists of theoretical and practical parts. The theoretical part deals with the yeast themselves, their description, nutrition, the most important yeast for wine fermentation methods and influences that affect the fermentation process. The second part is devoted to work for bridges for optimal fermentation, there must be engaged in expanding and methods of sludge. The next section is devoted to chemical reactions during fermentation, wine composition and in the last part describes the training and maturation of wine. In the practical part is devoted to the production of wine from Pinot Blanc and his subsequent analytical analysis, determination of individual elements such as alcohol, glucose, fructose, glycerol and total acidity. In the last phase is devoted to the evaluation of individual analysis and discussion.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:250638 |
| Date | January 2015 |
| Creators | Machalínková, Tereza |
| 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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