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Možnosti technologických postupů při výrobě vína a jejich optimalizace
 Kostihová, Lucie
The bachelor thesis is focused on technological processes for wine production. It is dedicated to modern methods of wine making process from grapes and also to tradi-tional production mainly applied by small winemakers. The first chapter describes the history of the cultivation and production of wine in the world and in our country from ancient times to the present. The second chapter investigates the individual stages of wine production. It describes the composition of grape and grape harvesting, their proc-essing from stamping, through adjustment of must, spontaneous alcoholic fermentation or fermentation with the aid of pure cultures of wine yeasts. In the thesis is mentioned malolactic fermentation which is increasingly used in the wine production. It is realized with the help of lactic acid bacteria such as Oenococccus oeni. Also the thesis intro-duces with stabilisation of wine and its bottling. The third part deals with the yeasts used in the wine industry. It is focused on various strains of wild yeasts but also pure yeast cultures used in modern wine production.
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Jakost vína ovlivněná sířením
 Kostihová, Lucie
The diploma thesis “Quality of wine affected by sulphurization” is focused on problems related to sulphur dioxide and its influence on technological and sensory quality of wine. The theoretical part of the thesis briefly describes the production of wine, describes various forms of sulphur dioxide in wine and its bonds with various components of wine. There are also outlined ways of the sulphurizing wine, dosing as well as how sulphur dioxide can be reduced by other technologies or by substituting it with other substances. The practical part of the thesis then verifies the effect of sulphur dioxide to the content of acids, reducing sugars and alcohol in wine. The effect of sulphur dioxide to the colour intensity of selected varieties of white and red wines is investigated. The wine is then also reviewed sensory to evaluate the effects of sulphur dioxide to the quality of the wine comprehensively. The results show sulphur dioxide affects the colour intensity. If the wine contains more sulphur dioxide, the colour of the wine is lighter. This difference is more evident in red wines. Sulphur dioxide has no influence to parameters such as reducing sugars, alcohol and acids. Wines with lower content of sulphur dioxide are more sensory acceptable.
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1 KOSTIHOVÁ, Lenka
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