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National Repository of Grey Literature 3 records found  Search took 0.00 seconds. 
Alternativy k SO2
 Měřínská, Iva
The bachelor thesis describes the issue of sulfur dioxide and substances proposed for its replacement. The theoretical part defines the basic problem areas - the usage of sulfur dioxide in wine-making, forms of sulfur dioxide in wine, methods of application, impacts on human health and methods to reduce sulfur dioxide in wine. The practical part is focusing on the experiment which was executed excluding the usage of sulfur dioxide during the vinification. The resulting wines are monitored from the analytical and sensory point of view. The measured results are adequately evaluated at the end of the thesis.
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Studium vaznosti oxidu siřičitého ve vínech révy vinné
 Andrusiów, Stanislav
The master thesis is focused on the bound sulfur dioxide, especially on its first dosage into the wine after the alcohol fermentation. The first part describes the properties of sulfur dioxide, its effects, bounds and dosing. Next it includes the theoretical background of sur-lie wine aging process in conjuction with the sulfur dioxide. The second part of the thesis was an experiment with the sulfur dioxide dosing into the wines right after the alcohol fermentation in comparison with sur-lie aged wines. The free sulfur dioxide was examined in the resulting wines. It was found out that sur-lie aged wines have a positive effect on redox potential and therefore on keeping higher free sulfur dioxide amounts which results in lower sulfiting dosages needed.
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Sledování sloučenin vázajících oxid siřičitý ve víně
 Herzán, Jakub
The diploma thesis deals with observation of development of compounds that are able to bind sulfur dioxide. These are carbonyl compounds that are mostly product of yeast and bacteria metabolism. Theoretical part deals with sulfur dioxide, its characteristics and forms that are present in wine and it also deals with compounds that bind the sulfur dioxide. The diploma thesis also analyzes technology of production of wine by Sur-lie method and malolactic fermentation that enable reduction of SO2 in wine to the minimum value. The subject of research was to produce six types of wine from the same raw material with graduaded total dosage of sulfur dioxide. The experiment took six months during which was accomplished grapes processing, fermentation, three-month wine aging in stainless steel tanks, wine preparation for bottling, bottling and one-month aging in bottles. Throughout the whole experiment periodical samplings, evaluation of volume of carbonyl compounds and evaluation of individual forms of sulfur dioxide were realized. Basic analytical parametres of wines were determined and the wine was sensory evaluated.
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