This thesis deals with the influence of malolactic fermentation on analytical and sensory characteristics of white wines. Literary section addicts oneself to population growth lactic acid bacteria and factors affecting their development in wine, the metabolism of lactic acid bacteria and their products and how these products influence organoleptic properties of white wines. The practical part deals on the experiment of the inoculation of two different species of lactic acid bacteria in wines at different stages of vinification and on the analytical and sensory evaluation of produced wine.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:190394 |
| Date | January 2014 |
| Creators | Němec, Tomáš |
| 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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