The submitted thesis was focused on the study of redhead wines. In the experiment, wines of the redhead type were made using the technology of mixing of must and mixing of mash. For both variants, wines with different proportions of white and blue varieties were created. It was a variant of 75 % of the white variety to 25 % of the blue variety, 50 % of the two varieties and the third variant was 25 % of the white variety to 75 % of the blue variety. Pinot Blanc variety was used for the experiment for a white varieties and the Zweigeltrebe variety was used for the experiment for blue varieties. It also produced classic white and red wine from the varieties. Sensory analysis was performed on wines. Basic analytical parameters (alcohol, titratable acids, reducing sugars, pH and glycerol), antiradical activity and phenolic compounds (anthocyanins, flavanols, flavonols, hydroxycinnamic acids) were also measured. The results show the fundamental impact of maceration of the solids of the berries on the resulting wines, followed by the influence of the variety used. Wines produced by maceration of mashes contained higher values of phenolic substances than wines produced by fermentation of musts.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:426610 |
| Date | January 2019 |
| Creators | Štefanov, Martin |
| 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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