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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Vliv macerace rmutu pří výrobě rosé vín
 Vrbová, Libuše
This thesis deals with the influence of maceration of the mash in rosé winemaking. The literary section describe the phenolic compounds contained in grapes, the possibility of producing rosé wines and factors affecting the course of maceration. The aim of the work was to determine what type of maceration is the most suitable for the production of rosé wines. For the observed samples were examined maceration time and the influence of sulfur dioxide. He evaluated the sensory profile of wines colourists range using the CIE L * a * b * and the content of phenolic compounds. The experiment was conducted at the blue grape variety 'Pinot Noir'. Of ground grapes were created two variants. Mash without addition of SO2 and mash with the addition of sulfur dioxide. For each variant was produced six rosé wines with different length of maceration of the mash. Desired time maceration were 0, 5, 10, 15, 20 and 25 hours. Found mash conducted in non-inert conditions at 13 ° C. The results implies that the best time maceration for the production of rosé wines from varieties 'Pinot Noir' is 15 hours with the use of sulfur dioxide.
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Technologické možnosti pří výrobě rosé vín
 Vrbová, Libuše
The thesis deals with the technological possibilities in the production of rosé wines. In the first two chapters, discusses the history and current production of rose wines in the Czech Republic and abroad. The third chapter deals with the appropriate varieties of grapes. Further work is focused on the production itself rosé wines. The technology is described from the harvest of grapes in the vineyard to the subsequent storage of the product. The last chapters are devoted to the phenolic substances contained in the production of rosé wines and claret. Today, rosé wines have an important position on the Czech market. Absolute majority of winemakers produce rose wines in the way of short maceration of blue grapes, eventually without maceration.
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See also: similar author names
12 VRBOVÁ, Lenka
8 VRBOVÁ, Lucie
1 Vrbová, Lada
1 Vrbová, Ladislava
12 Vrbová, Lenka
8 Vrbová, Lucie
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