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Výroba aromatizovaných vín
 Košková, Jana
Wine is used for it's pleasant flavor and also for it's medical qualities. It contains a lot of compounds that are beneficial for human body. These attributes can be strenghten by added extracts of herbs or spices. There are lot of wine brands with added herbs, sweetened by sugar or fortified with alcohol, that improve the taste of the wine. This bachelor thesis speaks about historical progress and technological processes in wine-making, especially about vermouths and also about herbs and spices and it's qualities. Analytical methods were used for detection of aromatic compounds in samples of chosen wines.
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