The diploma thesis deals with the influence of spontaneous and controlled technology on the creation of biogenic amines. In the literary part, it deals with the properties, origin and their occurrence. It further describes the various factors and microorganisms that influence their creation. Consequently, it focuses on the effect of biogenic amines on health and factors that may increase their toxicity in the microorganism. At the end of the literature search, describe focuses on the creation of biogenic amines in wine, their content in world wines and focuses on oenological factors affecting their content. The experimental part describes the Chardonnay experiment procedure in detail. It was divided into four variants. Two of them were technologically processed in the barrel, the other two in a glass container. Subsequently, both versions in the barrel and in the glass were divided into a production process processed by spontaneous and controlled technology. Samples were sampled during the experiment and then analyzed analytically by HPLC for the formation of biogenic amines. The resulting wines were sensory evaluated. All results were statistically processed and compared with studies dealing with similar issues.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:426524 |
| Date | January 2019 |
| Creators | Blšáková, Lucia |
| 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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