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The monitoring of the lactic acid bacteria in the Moravian wines
Valicová, Markéta ; Španová, Alena (referee) ; Omelková, Jiřina (advisor)
The aim of this Master Degree Thesis was to monitor the total number of lactic acid bacteria occurring in grape must during wine production. The study was performed on the red wine grape variety Cabernet Moravia from organic vineyard and on the white wine grape variety Sauvignon from both organic and integrated vineyards. The isolation of pure cultures of lactic acid bacteria from mixed cultures and subsequently their identification by genus and species-specific PCR was also subject of the thesis. The experimental results show that the number of viable cells of lactic acid bacteria is influenced not only by the wine grape variety, whether it is a variety of red or white wine grape, but also by the way of wine growing. The method of wine growing also had an impact on the species representation of lactic acid bacteria in each variety.
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Způsoby snížení a zvýšení obsahu kyselin ve víně
Kokrhel, Jaromír
Abstract: This bachelor's work deals with the possibilities, which can perform raising and lowering the acid content in white, rosé and red wines. It describes natural methods and methods using chemical agents. It is a brief summary of individual procedures. These procedures can complement each other. This bachelor's work also states the laws of the Czech Republic and the European Union, in which the abovementioned issue is solved. In these laws and directives substances that can be used for the increase and decrease of the acidity content in wine are given. A brief look into history reminds as that this issue was dealth with a ages ago.
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The monitoring of the lactic acid bacteria in the Moravian wines
Valicová, Markéta ; Španová, Alena (referee) ; Omelková, Jiřina (advisor)
The aim of this Master Degree Thesis was to monitor the total number of lactic acid bacteria occurring in grape must during wine production. The study was performed on the red wine grape variety Cabernet Moravia from organic vineyard and on the white wine grape variety Sauvignon from both organic and integrated vineyards. The isolation of pure cultures of lactic acid bacteria from mixed cultures and subsequently their identification by genus and species-specific PCR was also subject of the thesis. The experimental results show that the number of viable cells of lactic acid bacteria is influenced not only by the wine grape variety, whether it is a variety of red or white wine grape, but also by the way of wine growing. The method of wine growing also had an impact on the species representation of lactic acid bacteria in each variety.
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