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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Porovnanie prípravkov k číreniu bielych vín
 Korbaš, Jaroslav
The topic of this thesis is the comparison of fining agents for white wines, focusing on protein stability. The theoretical part of the work describes colloids in wine and gives a classification of dispersed systems. Next the most common hazes in wine and methods of how to prevent their occurrence through the use of various agents are explained. In the practical part, commercially available agents, such as bentonite, a combination of isinglass and kieselsol, tannin and gelatine were used at different doses in an unfined white wine and their efficiency was observed. The wine was subsequently bottled and stored for a period of four months. The tested samples were stored at two different temperatures: 11°C and 21°C. At the end of the period all the samples underwent sensory evaluation and laboratory analysis. The results were statistically processed and evaluated with recommendations for practice.
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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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