This thesis was focused to finding chemicals an other methods that are able to reduce or replace the dose of sulfur dioxide in the wine industry. Introductory chapters deal with sulfur dioxide - its specific characteristics and forms which can be used in wine practice and way of its particular application. It was also processed a large number of literary resources with different complementary methods and provide an overview. Methods, described in this thesis, have been previously tested and they had some potential in reducing sulfur dioxide doses during the production of wine. Thesis mainly describes the interesting physical methods but the most important part of this thesis is description of chemicals with different properties and structures. The main essence of this work was experiment which studied two chemicals to reduce the doses of SO2 -- dimethyldicarbonate and higher fatty acids. The actual experiment was based on the inhibition of the four tested microorganisms in fermenting must of variety 'Marlen' and in saline (only in the case of Brettanomyces bruxellensis). Its output was counting the colonies grown on Petri dishes followed by consequential graphical demonstration of the sensitivity these microorganisms to dimethyldicarbonate and higher fatty acids.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:190223 |
| Date | January 2014 |
| Creators | Malík, Marek |
| 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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