Home > Search Results: keywords:"intenzita barvy"
Search:
Search Tips :: Advanced Search
Search collections:
Sort by: Display results: Output format:
National Repository of Grey Literature 1 records found  Search took 0.01 seconds. 
Srovnání čiřicí schopnosti vybraných čiřidel
 Marko, Valéria
Diploma thesis was drawn up at Mendel University in Brno, Faculty of Horticulture in Lednice, the Institute of Post-Harvest Technology of Horticultural Products in 2014 - 2016. The purpose of this work was to observe and analyse the influence of selected fining agents on protein stability changes, the concentration of the certain important substances in wine such as polyphenols and anthocyanins before and after their application. Furthermore, organoleptically evaluated clarity and colour changes before and after their wine clarification. During fining process some important substances for the wine are eliminated. Within the analysis of complex polyphenols and anthocyanins after fining process of white, red and rosé wines, the statisticaly significant losses of these substances were recorded in the range of 13 - 33 % of their original value. After comparison the ability of fining agents for white wine can be recommended bentonite Majorbenton B and mixed product Vinosil Plus, for red wines albumin Albuvin and for rosé wines albumin Albuvin.
Detailed record

Interested in being notified about new results for this query?
Subscribe to the RSS feed.
Digital Repository :: Search :: Submit :: Personalize :: Help
Powered by Invenio v1.1.2
Maintained by admin.invenio@techlib.cz
This site is also available in the following languages:
Česky  English