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National Repository of Grey Literature 3 records found  Search took 0.01 seconds. 
The influence of the autochthonous yeasts and technological process on the chemical parameters the wine
 Chmelová, Petra ; Hrstka, Miroslav (referee) ; Vránová, Dana (advisor)
This bachelor´s thesis deals with influence of the autochthonous yeasts and technological process on the chemical parameters of the wine. The theoretical part describes the history of viticulture in the world and in Bohemia and Moravia, characteristics of grapevine, morphological structure and chemical structure of grapes. There are also analyzed the individual proces steps in the production of wine and consequently the most commonly used of analytical methods for the examination of the must samples. The experimental section presents the results obtained by monitoring chemical changes in the examined musts during fermentation. Experimentally measured parameters in this work are reducing sugars, pH, titratable acids and ethanol content in the samples must. The samples used for analysis were from variety of the Grüner Veltliner from village Kobylí.
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Procalcitonin - laboratory indicator septic status
 Chmelová, Petra ; Szotáková, Barbora (advisor) ; Macháček, Miloslav (referee)
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The influence of the autochthonous yeasts and technological process on the chemical parameters the wine
 Chmelová, Petra ; Hrstka, Miroslav (referee) ; Vránová, Dana (advisor)
This bachelor´s thesis deals with influence of the autochthonous yeasts and technological process on the chemical parameters of the wine. The theoretical part describes the history of viticulture in the world and in Bohemia and Moravia, characteristics of grapevine, morphological structure and chemical structure of grapes. There are also analyzed the individual proces steps in the production of wine and consequently the most commonly used of analytical methods for the examination of the must samples. The experimental section presents the results obtained by monitoring chemical changes in the examined musts during fermentation. Experimentally measured parameters in this work are reducing sugars, pH, titratable acids and ethanol content in the samples must. The samples used for analysis were from variety of the Grüner Veltliner from village Kobylí.
Detailed record

See also: similar author names
5 CHMELOVÁ, Pavla
5 Chmelová, Pavla
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