The diploma thesis deals with observation of development of compounds that are able to bind sulfur dioxide. These are carbonyl compounds that are mostly product of yeast and bacteria metabolism. Theoretical part deals with sulfur dioxide, its characteristics and forms that are present in wine and it also deals with compounds that bind the sulfur dioxide. The diploma thesis also analyzes technology of production of wine by Sur-lie method and malolactic fermentation that enable reduction of SO2 in wine to the minimum value. The subject of research was to produce six types of wine from the same raw material with graduaded total dosage of sulfur dioxide. The experiment took six months during which was accomplished grapes processing, fermentation, three-month wine aging in stainless steel tanks, wine preparation for bottling, bottling and one-month aging in bottles. Throughout the whole experiment periodical samplings, evaluation of volume of carbonyl compounds and evaluation of individual forms of sulfur dioxide were realized. Basic analytical parametres of wines were determined and the wine was sensory evaluated.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:363293 |
| Date | January 2016 |
| Creators | Herzán, Jakub |
| 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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