The diploma thesis deals with the production of mead and problems of flavoring and adding alcohol to mead in contradiction with the required quality and demand for the purity of the product. History, individual steps of mead production such as fermentation, cleaning and finishing, including basic raw materials, are described here. The conclusion of the theoretical part briefly describes the defects of mead and methods of servis mead. The practical part deals with the main fermentation of the honey liquid with respect to the concentration of honey, the temperature during fermentation and the different types of yeast. By measuring with the OenoFoss device and the refractometer, I monitor the daily loss of sugar during the main fermentation and compare it with other samples. Further, using microbial isolation, I monitor yeast development after fermentation and final ethanol production. Part of the thesis is also identification of yeast by PCR and subsequent electrophoresis.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:429932 |
| Date | January 2017 |
| Creators | Bakrlíková, Veronika |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0013 seconds