Malolactic fermentation effects on wine by acidity reducing and improving of microbial stability and aromatic characteristics of wine. Malolactic fermentation can be performed before alcoholic fermentation, during and at the end of alcoholic fermentation and after. It always depends on the situation and type of wine. This diploma thesis dealt in literary part with malolactic fermentation, malolactic fermentation bacteria and its types, timing of the lactic acid bacteria inoculation and with processes and influences affecting on the course of malolactic fermentation with consequent effects on characteristics of wine. The practical part was based on different ways of malolactic fermentation implementing, on inoculation of lactic acid bacteria, which are positive and negative to citric acid, together with yeast at the start of alcoholic fermentation, at the end with using of residual heat, and after alcohol fermentation in wine. This part monitored value changes in ongoing malolactic fermentation and finally compared sensory evaluation of resulting products.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:363344 |
| Date | January 2016 |
| Creators | Hasil, Radim |
| 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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