Volatile substances are responsible for the fragrance features not only sparkling wines. According to research there are more than 400 compounds.In this thesis is shortly mentioned technology of the sparkling wines and sparkling wines in the Czech Republic. Most of the work is devoted to the characterization of volatile substances found in sparkling wines. In the experimental part, 26 of samples were evaluated by sensory evaluation but the priority is given to volatile substances. By GC-MS were measured 65 volatile substances, which were subsequently evaluated. The focus is primarily on substances for which there is a decline during aging (amyl acetate), or growth (diethyl succinate, furfural, etc.). Volatile substances are evaluated not only by producers, but also by country of origin and in the last chapter is compared between the technology productions.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:190413 |
| Date | January 2014 |
| Creators | Skýbová, Markéta |
| 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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