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 Tesařová, Marika
The Bachelor's project describes the general nature of vine, wine production technology, methods of wine judging, and the related legislation. The project's main part describes the formation of aromatic substances and wine aroma groups. Each group is represented by the aromatic substances accounting for the group aroma as well as by the specific variety wines each with a suitable dish. The general rule is that white variety wines should be combined with white meat – poultry, veal and fish while red wines are recommended for red meat such as beef, venison. In addition to the primary factors such as soil, variety properties, climate, the overall wine aroma may also be influenced by the technological procedures used in wine production.
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See also: similar author names
5 TESAŘOVÁ, Marie
14 TESAŘOVÁ, Martina
7 TESAŘOVÁ, Michaela
4 TESAŘOVÁ, Monika
1 Tesařová, M.
2 Tesařová, Mariana
5 Tesařová, Marie
11 Tesařová, Markéta
2 Tesařová, Marta
14 Tesařová, Martina
7 Tesařová, Michaela
3 Tesařová, Monica
4 Tesařová, Monika
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