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Vplyv stupňa oxidácie muštov na senzorické a analytické vlastnosti vín révy vinnej
Čaklošová, Katarína
This diploma thesis dealt with the influence of the degree of must oxidation on the sensory and analytical properties of wine grape. In the literary part of the thesis, chapters dealing with must, phenolic compounds, oxygen, the process of oxidation in must and wine, their effects on sensory properties and various technological methods of oxygen supply during wine production were processed. Two varieties of grapevine were used for the experiment. The aromatic category was represented by the Cvetočnij variety and the non-aromatic Grüner Veltliner variety. The musts of the two varieties were divided according to the degree of oxidation into a reductive and oxidative variant, and also according to the length of maceration to 0 and 24 hours. Oxidative variants were already hyperoxidised in the must after pressing and reductive variants were added sulfur dioxide. After pressing, all the samples were left for 24 hours by gravity sedimentation followed by spinning from the sludge and fermentation. After alcohol fermentation, the samples were coiled from coarse yeast and mixed for 4 months on fine yeast at regular intervals of 1 per week. Basic parameters, dissolved oxygen content, total polyphenols, flavanols, sulfur dioxide, optical density and color intensity were analyzed in various technological stages of production (after pressing, after sludge, on the 5th day after fermentation, after the first twisting, after 4 months). All wine samples were sensory evaluated after 4 months of maturation. The results of analytical and sensory analyzes were processed, statistically evaluated and shown in well-arranged graphs and tables. From the acquired knowledge was concluded for the purpose of its use in possible practice.
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Vinohradnická oblast Tokaj na území Slovenské republiky
Čaklošová, Katarína
In this work, I deal with the study of Tokaj wine region in the Slovak Republic. I processed literature search on the issue, which includes local wine growing, wine making, history, traditions, gastronomy, climate and soil conditions. As part of bachelor work I visited this area and examined, focusing on tourism in the country and assess the current situation of the wine in the field.
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