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Porovnání enologických přípravků na bílkovinou stabilitu u bílých vín
 Čuta, Jaromír
The topic of this thesis is the comparison of oenology agents for white wines, focusing on protein stability. The theoretical part of the work describes proteins in wine and common hazes in wine. Next the methods of protein hazes and fining of wine. Finally was described commercially available agent, such as bentonite. This work, in experimental part, analyses fourteen commercial clearing agents available on our market. Bentonite were used at different doses in an unfined white wine and their efficiency was observed. The tested samples were stored at same temperatures. The wine was stored for a period of fourteen days. At the end of the period all the samples underwent laboratory analysis. The results were statistically processed and evaluated with recommendations for practice.
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