This master work was focused on fermentation of a grape wine must and production of volatile acids by yeast. Work in theoretical part deals with assimilation substances available for yeast with focus on a nitrogen compounds. Its content's in grape must and impact on a fermentation process. Furthermore, the work described in the possibility of creation of acetic acid and the possibility of its elimination from the must and wine. At the end of the theoretical section lists the types of yeast nutrition with a detailed description and uses. The practical part is focused on experiments conducted on Faculty of Horticulture, Mendel University. The experiment was composed of 10 variants, and each variant was used by another dose of a different kind of nutrition. Progress has been observed to form acetic acid and decrease the assimilation of substances. Of all the variants was the most different option 0 for which he was also a different view changes assimilable nitrogen
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:190414 |
| Date | January 2014 |
| Creators | Maťas, Ján |
| 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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