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Využití odstupňované sklizně u primárně aromatických odrůd révy vinné
 Humaj, Jakub
This bachelor thesis deals with acids. In the Literary section, individual acids in grapes and wine were summarized. Also, the possibilities of acid reduction or increase were discussed. Furthermore, it has been described how individual acids change during maturation and how they affect the stability and taste of the resulting wine. Finally, I analyzed the possible defects that may be related to acid shortages or excesses. In the Practical part I deal with the description of the experiment and the evaluation of the individual results. In an attempt, I tried several ways to use the acid reserve. Individual variants were: addition of acid reserve in the form of must before fermentation, or mashing of control and acid reserve in different ratios. The parameters of the resulting wine were measured and processed as well as the results of the sensory evaluation. From the results I can say that pre-harvest utilization is a way to increase the acid content of wine.
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