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Studium flavonoidů v červených vínech
Kandourova, Alexandra
This diploma thesis deals with study of flavonoids in red wine. This dissertation is divided into two parts: theoretical and practical. Theoretical part is define phenolic compounds, pays attention to flavonoids as important polyphenols which influence quality of red wines. The particular subchapters pay attention to maceration, respectively cryomaceration. The aim of the experimental part of this diploma thesis was to compare wines from Pinot noir. The wines were produced by two ways of maceration: fermentative maceration and cryomaceration at 4, 5°C for 3, 7, 14 days. At the same time, the effect of post-fermentation maceration was monitored in these two ways too. For wines was investigated the content of phenolic compounds, anthocyanins, flavanols content of catechin, epicatechin and antioxidative activity. Fermentative maceration positively influenced the content of total phenolic substances and post-fermentation maceration increased the catechin and epicatechin concentration. For red wines, cryomaceration appears to be a desirable step in production.
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