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Význam čiřidel v nápojovém průmyslu.
Rechtoriková, Barbora
The Bachelor thesis about Meaning fining agents in the beverage industry was developed at Mendel University in Brno, Faculty of Horticulture in Lednice, the Institute of Post-Harvest Technology of Horticultural Products in 2014 to 2016. The thesis describe the types of fining agents and their application in drinks. There it describes the types of turbidities, which affect the stability and clarity of turbidities. Furthermore, the work deals with the colloidal stability of beverages, colloidal turbidity and involuntary processes of clarification. The thesis describes the fining agents divided in accordance with legal requirements in the Czech Republic and the European Union and the application objectives. The work also includes the evaluation of the offer fining agents in the domestic market.
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Srovnání čiřicí schopnosti vybraných čiřidel
Marko, Valéria
Diploma thesis was drawn up at Mendel University in Brno, Faculty of Horticulture in Lednice, the Institute of Post-Harvest Technology of Horticultural Products in 2014 - 2016. The purpose of this work was to observe and analyse the influence of selected fining agents on protein stability changes, the concentration of the certain important substances in wine such as polyphenols and anthocyanins before and after their application. Furthermore, organoleptically evaluated clarity and colour changes before and after their wine clarification. During fining process some important substances for the wine are eliminated. Within the analysis of complex polyphenols and anthocyanins after fining process of white, red and rosé wines, the statisticaly significant losses of these substances were recorded in the range of 13 - 33 % of their original value. After comparison the ability of fining agents for white wine can be recommended bentonite Majorbenton B and mixed product Vinosil Plus, for red wines albumin Albuvin and for rosé wines albumin Albuvin.
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Čiřidla ve vinařské technologii
Marko, Valéria
This thesis was drawn up at Mendel University in Brno, Faculty of Horticulture in Lednice, Institute od Post-Harvest Technology of Horticultural Products in 2013-2014. The work assesses the current view of fininf process in wine technology and methods of using fining agents in must and wine. It also describes the fining agents permitted under the laws of Czech Republic and the European Union. The thesis includes an evaluation of the offer of fining agents in the domestic market, including their applications. For and objective evaluation of the use of fining agents and their supply, a survey was conducted among winemakers in th Czech Republic and Slovakia.The results of the survey is to assess which fining agents are most commonly used in the treatment of wine and must. The results actually confirm that fining has its place in the process of wine technology.
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