Quality parameters of a product such as wine are a very objective matter. Potassium hydrogen tartrate is acomponent, which a customer without much knowledge of wine could negatively evaluate. The market offers a lot of variants for potassium hydrogen tartrate elimination, which includes electrodialysis. The aim of this work was to process 4 types of wines with the electrodialysis technique, of which at least 2 white and 2 red wines were preferentially unstable in terms of formation of potassium hydrogen crystals. These wines were processed by the electrodialysis laboratory machine EDR -- Z/10 which was from the MemBrain company. During the operation, the process parameters (electrical current, voltage, flow, volume, pH and conductivity of the individual hydraulic flow) were measured. The samples of wine processed by electrodialysis were analysed by the sensory technique, for the content of tartaric acid and potassium, and for the saturation temperature of potassium hydrogen tartrate. The work dealt with the relation between the level of demineralization of wine, by electrodialysis, and its organoleptic properties (color, smell, taste, harmony). Furthermore, the optimal level of electrodialysis demineralization of wine was determined. This was done to find a compromise between the increased stabilization of potassium hydrogen tartare in wine and thenegative impact of its prescenceon the sensorical characteristics of the wine. The results of the work were evaluated by using the program Statistica10.eng .
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:190384 |
| Date | January 2014 |
| Creators | Zvolenská, Ivana |
| 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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