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Vliv macerace rmutu na vlastnosti vína z aromatických odrůd
 Harcová, Anna
This bachelor thesis concerns cryomaceration. In the theoretical part all the components of stum are descibed as well as the production of dry ice, which is needed in the process of cryomaceration itself. This spoken process used in viticultural operations is also descibed. We have characterized both of the used wine types, those being Hibernal and Muškát moravský. We carried out cryomaceration with both of these types, as well as the standart procedure, in order to obtain multiple values, which we proceeded to compare and evaluate them. In the introduction of the experimental part we estabilished the values of the material used for cryomaceration and the standart procedure. We described the preparations preceding both cryomaceration and the following execution. Each of these said cryomacerations were done in different locations and conditions. Therefore, the outcomes might differ. We evaluated the produced wines by sensory with the help of experienced degustators. Results were put into a graph. Analytical results were compared in graphs or charts. Basic parameters of all four produced wines are recorded in charts.
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