This thesis is concerned with the formation of carbonyl compounds in wine, depending on the spread of wine. Therefore examines what influences the spread of musts and wines on the formation of carbonyl compounds. Discusses the characteristics and forms of sulfur dioxide. Further detail the carbonyl compounds which bind just with sulfur dioxide. In this work it was found that the influence of the spread of the wine has no great influence formation of carbonyl compounds. On the contrary, it was confirmed that the initial SO2 concentration in the must greatly affects the formation of acetaldehyde, which binds sulfur dioxide. Furthermore ratified the greater influence on the formation of carbonyl compounds, the activity of microorganisms in the wine than different concentrations of SO2.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:363353 |
| Date | January 2016 |
| Creators | Sikora, 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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