Thesis is focused on substance composition of wine, with the main focus on organic acid and possibilities of regulation, mainly with malic-lactic fermentation. In literary part is described substance composition of wine, with the main focus on organic acids, mainly tartaric acid, malic acid, lactic acid and citric acid. Further are described possibilities of acid regulation with increasing or decreasing of acids in wine. Deeply is describe decreasing of malic acid in red wines with help of apple-lactic fermentation. In experimental part are established testing variants of red wine variety Zweigeltrebe and Svätovavrinecké. By these varieties of wine were notice changes in quality parameters. Wines were observed during the malic-lactic fermentation and compared with wines without this fermentation. After this test was performed a sensory analysis. Result of analysis confirm, that malic-lactic fermentation has positive influence on the quality of wine. Wine is gently harmonious and fuller.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:363203 |
| Date | January 2016 |
| Creators | Turečková, Lenka |
| Source Sets | Czech ETDs |
| Language | Slovak |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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