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Možnosti snížení skutečného alkoholu ve víně
 Bartoník, Jakub
The thesis was focused on the study of the possibilities of reducing alcohol in wine. For the first part of the experiment, a must of the Rhine Riesling variety was selected, which was put into eight 50-liter demijohns and inoculated with four different types of yeast purchased in a commercial network that were not modified. After completion of the fermentation process, when the residual sugar value was zero, a basic laboratory analysis of alcohol, residual sugar and acid values was performed. These wines were further evaluated sensory. The results of this experiment showed that commercially available yeast used for alcohol fermentation did not significantly affect the production of alcohol in wine. The wines produced showed similar alcohol values.
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