The theme of this work is a method of refermentation wine at 4% alcohol by volume, focusing on the elimination of acetic acid or during fermentation. This is the old method, which is used to correct the volatile wines. The introduction describes the alcoholic fermentation. Further disclosed are methods of inoculation, pathways of acetic acid, both in the vineyard and in the winery. Part of the work is devoted to the ability of yeast to eliminate acetic acid. She is also sensory evaluation of wines. The practical part is devoted to refermentation of volatile wine with musts in the varieties Pinot Blanc and Lemberger, the disappearance of acetic acid during fermentation.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:190191 |
| Date | January 2014 |
| Creators | Sekanina, Jan |
| 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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