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Vliv způsobu odkalení moštů na výslednou jakost vín révy vinné
 Suská, Alžběta
The diploma thesis dealt with the influence of deselination on the quality of wine. In the theoretical part were used various methods of deselination and bentonite use were described. Furthermore, terms such as clarification or the intensity of deselination were explained. In the experimental part, an experiment was performed on two grapevine varieties. Seven different deselination methods have been developed for each variety. It has been monitored the influence of deselination methods on the proces of fermentation, on the weight of sludge after fermentation. Furthermore, the individual wines were evaluated sensorycally, analytically and the results statistically evaluated. Sensorycal evaluation was carried out on a hundred-point scale, and aromatic wine profiles were created. Chemical analysis was performed on FTIR Alpha and Miura One. The most suitable statistical method was chosen for the results.
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