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Chemical composition of wine produced from PIWI cultivars
Michálková, Kateřina ; Vítová, Eva (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis deasl with the chemical charakterization of wine from selected PIWI varieties. The theoretical part describes the general origin and reason for breeding PIWI varieties, a closer characterization of selected three PIWI varieties, Johaniter, Hibernal and Solaris. The next part is devoted to the description of analytical methods that were used to determine the chemical characteristics. The experimental part is developed to the determination of chemical characteristics, namely general characteristics such as alcohol, total phenols, phenolic substances, volatile substances and elemental composition. The results show that are differences between wines from selected PIWI varieties in therms of chemical composition. The most represented organic acid was in the range of 735,1-1286,2mg/l malic acid. This was followed by acetic in the range of 100-400mg/l. The antioxidant activity was determined in the range of 0,2988-0,9683 mmol/l of Trollox and content of total phenols 273,5-390,3mg/l. Of the phenolic substances, gallic acid was the most represented, ranging from 6,9-13,9mg/l. As another, abundant phenolic substances, catechin in the range of 1,6-6,0mg/l was detected. Of the determined elements, phosphorus in the range of 165,4-450,5mg/l was the most represented. Representatives of ethyl ester, ethyl acetate, decanoic acid ethyl acetate and hexanoic acid ethyl ester, were detected as the most abundant volatiles. From the measured data it was evident that wines from PIWI varieties different from standard varieties, especially in the profile of aromatic substances.
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Chemical composition of wine produced from PIWI cultivars
Michálková, Kateřina ; Vítová, Eva (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis deasl with the chemical charakterization of wine from selected PIWI varieties. The theoretical part describes the general origin and reason for breeding PIWI varieties, a closer characterization of selected three PIWI varieties, Johaniter, Hibernal and Solaris. The next part is devoted to the description of analytical methods that were used to determine the chemical characteristics. The experimental part is developed to the determination of chemical characteristics, namely general characteristics such as alcohol, total phenols, phenolic substances, volatile substances and elemental composition. The results show that are differences between wines from selected PIWI varieties in therms of chemical composition. The most represented organic acid was in the range of 735,1-1286,2mg/l malic acid. This was followed by acetic in the range of 100-400mg/l. The antioxidant activity was determined in the range of 0,2988-0,9683 mmol/l of Trollox and content of total phenols 273,5-390,3mg/l. Of the phenolic substances, gallic acid was the most represented, ranging from 6,9-13,9mg/l. As another, abundant phenolic substances, catechin in the range of 1,6-6,0mg/l was detected. Of the determined elements, phosphorus in the range of 165,4-450,5mg/l was the most represented. Representatives of ethyl ester, ethyl acetate, decanoic acid ethyl acetate and hexanoic acid ethyl ester, were detected as the most abundant volatiles. From the measured data it was evident that wines from PIWI varieties different from standard varieties, especially in the profile of aromatic substances.
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