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Využití enologických taninů při výrobě vína
Mikulica, Petr
The diploma thesis dealt with using oenological tannins in winemaking with research focus being on the Pinot Noir variety. The theoretical part describes the composition of phenolic compounds, classification and origin of tannins which can be found in wine. The practical part researches the use of ten commercially available tannins. The individual samples were evaluated by means of sensory analysis after four months. The assessment included aroma and structure profiles of given wine samples. The next step was the spectrophotometric analysis, which contained and assessed these analyses: total content of phenolic compounds, antiradical activity, total reducing power, total catechin content and total anthocyanin content.

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