Diploma thesis dealt with studying and evaluating the impact of fortification in different stages of maceration/fermentation on antioxidant properties of wine. The literary part of the work was clearly described chapters on various production methods and types of fortified wines, different classes of phenolic substances present in wine and study of antioxidant activity of wine and methods of assessment. In the practical part, were selected three blue grape variety from which it was successively produced 9 samples fortified wines. Time fortification took place in three different stages of maceration. The first was the fortification to the must before the start of fermentation, a second fortification during the fermentation of sugar - fermentation to about 7 % by volume alcohol, and the third fortification after fermentation in young dry wine. Fortification was carried out by adding the calculated amount of spirit in the volume of wine or must, at the same level of spirituosity all the resulting wine samples. After some time joining the distillate was carried out basic analysis of wine samples and determination of the profile of phenolic compounds. Spectrophotometric method was further assessed total content of phenolic compounds, flavanols, anthocyanins and antioxidant activity, which was determined by two different methods. Basic analysis and spectrophotometric measurements were performed in triplicate and the results were averaged. Samples of fortified wines were finally sensory evaluated participation of 12 tasters, and all the results summarized in tables and graphs, statistically evaluated and described in drawing conclusions for practical use.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:190415 |
| Date | January 2014 |
| Creators | Holovic, Michal |
| 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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