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Možnosti regulace kyselin v hroznových moštech a vínech
Pribilová, Lenka
The aim of this thesis was to describe the selected organic acids in wines and musts . The most important acids in grapes are tartaric acid and malic acid . Then describe the physiological characteristics of the grapes ripening affecting acidity . According to them, it is possible to determine exactly when in the vineyard may apply specific agro-technical interventions . Although there is a quality wine in the vineyard , it is very important technological processing . In grades where there is non-ideal malic acid and tartaric acid in musts and wines is applicable regulation acids , increasing or decreasing acidity. Acidification can be achieved by means of tartaric acid , lactic acid and citric acid. Conversely common acidification can be de-acidified using blending wines , hydrogen carbonate calcium and other conventional methods or modern viticultural biodegradation acids , which are in sharp taste degrade malic acid to softer lactic acid .
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The biochemical parameters of wine and their changes during ageing
Vacková, Tereza ; Hudeček, Jiří (advisor) ; Hodek, Petr (referee)
3. Abstract Wines marketed under the same brandname and designation may differ in color and other characteristic, as they may come from different batches. These differences may reflect different concentrations of individual components in wine, reflecting, for example, different compositions of individual cupages. We used the reagent set "Malá vinařská laboratoř" (supplied by the BS Vinařské závody, Velké Bílovice, ČR) to determine principal parameters of two samples of a white wine with the same brandname, differing in color. For comparison, one sample of red wine was studied with the same methods. After opening the wine, we followed the changes of selected parameters during ageing, for 14 days (keeping the wine in a cold place), and also in a short-term experiment under elevated temperature. Our laboratory data were complemented by a more detailed analysis of phenolics and other antioxidants, performed in a specialised laboratory (Mendel Agricultural University, Brno, ČR).
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Obsah biogenních aminů v naturálních vínech
Kameníková, Zuzana
This thesis deals with the content of biogenic amines in natural wines. It compares the results of the sensory evaluation of the analyzed samples with the results of the chemical analysis of the basic parameters of the wine and with the results of the analysis of the content of biogenic amines. In the literature review, the chemistry and toxicology of these substances is described. The biochemistry of processes and the conditions under which they originate are explained in detail. Part of the review deals with the technical process of detection of biogenic amines. The experimental part describes the material and methods of determination of the sensory and chemical parameters. Both analysis are compared and statistically processed. The results show that biogenic amines are formed primarily by lactic acid bacteria and are found to be present in larger amount in wines that have undergone spontaneous malolactic fermentation. Based on these conclusions the propositions for future research and its applications in process of winemaking is made.
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The biochemical parameters of wine and their changes during ageing
Vacková, Tereza ; Hudeček, Jiří (advisor) ; Hodek, Petr (referee)
3. Abstract Wines marketed under the same brandname and designation may differ in color and other characteristic, as they may come from different batches. These differences may reflect different concentrations of individual components in wine, reflecting, for example, different compositions of individual cupages. We used the reagent set "Malá vinařská laboratoř" (supplied by the BS Vinařské závody, Velké Bílovice, ČR) to determine principal parameters of two samples of a white wine with the same brandname, differing in color. For comparison, one sample of red wine was studied with the same methods. After opening the wine, we followed the changes of selected parameters during ageing, for 14 days (keeping the wine in a cold place), and also in a short-term experiment under elevated temperature. Our laboratory data were complemented by a more detailed analysis of phenolics and other antioxidants, performed in a specialised laboratory (Mendel Agricultural University, Brno, ČR).
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Možnosti regulace kyselin v hroznových moštech a vínech
Pribilová, Lenka
The aim of this thesis was to describe the selected organic acids in wines and musts . The most important acids in grapes are tartaric acid and malic acid . Then describe the physiological characteristics of the grapes ripening affecting acidity . According to them, it is possible to determine exactly when in the vineyard may apply specific agro-technical interventions . Although there is a quality wine in the vineyard , it is very important technological processing . In grades where there is non-ideal malic acid and tartaric acid in musts and wines is applicable regulation acids , increasing or decreasing acidity. Acidification can be achieved by means of tartaric acid , lactic acid and citric acid. Conversely common acidification can be de-acidified using blending wines , hydrogen carbonate calcium and other conventional methods or modern viticultural biodegradation acids , which are in sharp taste degrade malic acid to softer lactic acid .
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