The diploma thesis solves the problem of oxygen concentration in Muscat Moravian and Cerason wines. In the literary part attention is paid to oxygen as a chemical element, its occurrence in various forms or possibilities to originate. Further, there is explained the theme of oxygen in wine, its forms and importance for winemaking. Also, the oxidation and controlled addition of oxygen to the wine, or the importance of sulfur dioxide in winemaking is described in the thesis. The last chapter is devoted to types of methods to determine the concentration of oxygen in wines. The experimental part describes the materials used in the thesis and research procedures. In this part are listed the activities affecting the oxygen concentration in the wine that was determined before and after the activity. These processes were racking, clarifying, filtering and bottling wine. After filling the bottles, there was monitored the concentration of dissolved oxygen, headspace oxygen and total oxygen in wines. When oxygen concentration stagnated, bottles were opened and concentration of free and total sulfur dioxide was determined in the wines as well as selected chemical parameters.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:426564 |
| Date | January 2019 |
| Creators | Krajčovič, Richard |
| Source Sets | Czech ETDs |
| Language | Slovak |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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