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Sledování změn asimilovatelného dusíku u moštů révy vinné
Najmanová, Barbora
Diploma thesis deals with content of assimilable nitrogen in grape must during fermentation. Theoretical section included chapters concerned with defininition of assimilable nitrogen and its organic and anorganic forms, nitrogen evolution during grape berry maturation and its utilization (catabolite repression, amino acids utilization, composed of catabolism and synthesis). Following chapters describes negatives, on the one side lack of nitrogen (growth of biomass, stuck and sluggish fermentation, production of sulfur compounds) and on the other side abundance of nitrogen (production of higher alcohols, acetic acid, ethyl carbamate and sulfur compound) In research section, experiment was carried out on must of Chardonnay variety. Must subdivided into three groups, repeated twice. First two groups, Nutristart oraniq supplements were added according to recommended dosage. Third group was control group, without added supplements. Results were acquired from following apparatuses: Titroline Easy, Miura One and FTIR spectrometer BRUKER ALPHA and were processed with Excel and STATISTICA. Experiment was complemented with sensory evaluation.
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