In the theoretical part of this thesis is mention the history of white wines aged in barrels and composition of wood mentioned. The next part deals, how the wood is processed, and what it consists of before and after toasting. I explore the advantages and disadvantages of using wooden barrels. The practical part deals with adding of staves and chips into fermenting white wine with anticipated results. The experiment was made on two grape varieties. This thesis explores the use of oak staves and chips. The wines were sensorically and analytically evaluated. The wines had antiradicals activities measured. I sum up the results of the experiment in a statistical ending, the conclusion summarized the advantages and disadvantages of using staves and chips in white fermenting white wine.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:424836 |
| Date | January 2017 |
| Creators | Spíchalová, Aneta |
| 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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