This master's thesis is specifically concerned with the influence of malolactic fermentation on the aromatic profile of red wine. The literary (theoretical) part defines the malolactic fermentation and describes the volatile substances formed during malolactic fermentation. The practical part results from an experiment of various kinds of malolactic fermentation, where there are used two different strains of lactic acid bacteria. The experiment was carried out on three different varieties of wines which were sensorically and analytically evaluated.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:250093 |
| Date | January 2015 |
| Creators | Veselý, Radek |
| 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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