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Využití zeolitů v technológii vín révy vinné
 Miklovičová, Kristína
This bachelor thesis has a theoretical-empirical character and its content is focused on the use of zeolites in the production technology of wine. The theoretical part defines the zeolite, its origin, composition and structure as well as the properties, the division of individual zeolites and their possible use in enology. This natural rock, characterized by their high absorption quality, is able to bind molecules to itself due to its porous structure. The empirical part analyses the effects of zeolites in the production technology of wine. Zeolite was applicated in the fermentation process of wine together with the yeasts. The experiment was performed with three variants of individual concentrations of zeolite and subsequently the sensory and chemical properties of wine were monitored. The experiment confirmed the reduction of thermolabile proteins after the application of zeolite, lower production of acetion and also lower concentration of polyphenol oxidase, thus preventing oxidation.
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3 Miklovičová, Katarína
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