This diploma thesis is deal with influence of maceration period on the amount of yeast assimilable nitrogen that it is in wine must. In literary part I generally described role of nitrogen in vine and yeast assimilable nitrogen. In experimental part were choosen two varieties, "Tramín" and "Rulandské bílé". The grapes of these varieties were macerated for 48 hours after stemming and milling. Both of these varieties were made in two different ways, the first was uncooled and the second was cooled to 5 degrees. Sampling was carried out after 0, 2, 4, 12, 24 and 48 hours of maceration and volume of yeast assimilable nitrogen and other parameters were measured in the samples. These results were evaulated statistically and influence of maceration period on the amount of yeast assimilable nitrogen and other volumetric substances in must of grape vine were researched.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:250090 |
| Date | January 2015 |
| Creators | Škrobák, Stanislav |
| 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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