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Vliv různých metod odkalení na vlastnosti moštu a vína
 Licek, Josef
This bachelor thesis deals with the juice clarification and its effect on properties of must and wine. The theoretical part describes the influence of clarification on composition of wine, colloidal stability and fermentation kinetics. Further the various methods of clarification and their advantages and disadvantages are described. The experimental part is devoted for description of the experiment and evaluates the results. In the experiment, the juice was clarified using three different treatments: flotation, seetling and seetling with addition of bentonite. The clarified juice and wine were analyzed, simultaneously the sensory analysis was made. Based on the results, we can say that the juice clarification has a major effect on purity and structure of wine.
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