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Biodynamika ve vinařství
 Vyoral, Albert
This theoretical thesis deals with the biodynamics in viticulture. Literary section begins with an introduction to biodynamics, its expansion and growing of its popularity. Subsequently are described the organizations, that provide a biodynamic certification. The fifth chapter deals with general principles of winemaking in the context of biodynamics. Then it deals with the impact of astronomical phenomena in relation to the grape harvest, but also to other processes during vinification. It also explains the impact of grapes quality on wine. The seventh part is focused on general rules of working in the basement and the importance of the cellar construction itself. The following part deals with the winemaking. The structure of this theme depends on production methods that help reduce the content of SO2 and overall contribution to reduce the interventions during production, which is an important part of the biodynamic principles. The work deals with possible defects of wine, which are related to wine production with minimizing doses of SO2 and generally small interventions during production and aging of wine. It also includes recommendations to prevent them. The next chapter describes the prefermentation processes and alcoholic fermentation in accordance with biodynamic principles. The last chapter shows the options of clarification and stabilization of wine.
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