In this diploma thesis we investigate how wine characteristics is influenced by the apiculate wine yeast Metschnikowia pulcherrima. For this purpose, two wines of a grape variety Welschriesling were manufactured using an identical technological approach with the only distinction: two separated musts were supplied with broth containing different yeasts. The literary part of the thesis discusses yeasts used in winery in general. We describe both apiculate yeasts and Saccharomyces. In this part, we also further discuss the polymer chain reaction and similar methods. The experimental part deals with possibilities of Metschnikowia pulcherrima DNA isolation from fermenting must and the subsequent quantification of yeasts with help of the real-time PCR method. After evaluation and comparison of the wines, where both general and expert public participated, it was concluded that the yeasts substantially influence the wine cha-racteristics.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:363119 |
| Date | January 2016 |
| Creators | Kosek, Filip |
| 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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