The thesis on „Utilization of potassium polyaspartate to ensure wines crystal stability“ is divided in two section, as theoretical so practical part. Theoretic part examined general colloid definition and division of disperse systems. This part further described various kind of turbidities in connection to the wine itself. It comprising detailed turbidity description together with methods and prevention option through the most commonly used stabilizers (e.g. carboxymethylcellulose, metatartaric acid, gum arabic etc.). Experimental, is theoretical parts dealt with the experiment execution itself. The experiment focused on already known and in practice used preparations and their comparison with new potassium polyaspartate-based preparation. Stabilisers were added in different concentration, variants and combinations in non-stable wine. The wines were immediately botteled in with proper preparations and stored in two variants (cellar and indoor temperature). The parameters such as wine color variation and crystal turbidity formation were examined throughout the entire storage period for each option separately. From each variant were eastablished three equal bottles in order to verify potential opening and time-dependent differeneces of already used preparations. The wines were subjected various methods of evaluation (visual check, gravimetry, evaluation at Alpha machine, pH, turbidity) and the results were statistically evaluated and processed. In the end was the follow-up reseach recommended with the same subject of focus.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:426574 |
| Date | January 2019 |
| Creators | Meredová, Karin |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0017 seconds