This Diploma thesis deals with kryomaceration and wine production using kryotechnology. The thesis examines the differences between molar composition of wines produced by classic method and wines produced by kryomaceration technology using very low temperatures of maceration. The first part of my thesis introduces molar composition of grapes and kryomaceration saying which ways are possible to use. In the experimental part are firstly described all three varieties of wines, which were used for the experiment. The second part tells about continuance and methods used for production of wines. There is prepared an aggregate of analytic and senzorical methods, which were used for production of wines in the end of this part. The last part of my thesis is about results. These results shows conclusions and opinions on given topic. The results are displayed in graphs which are decribed a clearly shows the progress of the wine behaviour from the beggining to their final figure.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:426573 |
| Date | January 2019 |
| Creators | Matyášová, Martina |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0019 seconds