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Vliv agrotechnických zásahů na obsah methoxypyrazinů v hroznech
Masarik, Arnold
This bachelor thesis is focused on methods of methoxypyrazine regulation in grapes. There are methoxypyrazines described, both present in grapes and in vegetative organs of grapevine. Following this, there is a description of cabernet sauvignon and varieties included, Which Have Higher Amount of methoxypyrazines. Major part of the thesis is focused on viticultural methods Influencing the Resulting concentration of methoxypyrazines in grapes. The final part Mentions Suitable viticultural recommendation for Producing Desired style of wine.
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Aromatické látky u Sauvignonu blanc a ovlivnění jejich obsahu agrotechnickými zásahy
Šmíd, Roman
Flavours for Sauvignon blanc and influence their content agrotechnical interventions This work was tasked to determine aromatics in Sauvignon blanc and influence their content agrotechnical interventions. Depending on content were observed actual information regarding aromatic compounds in Sauvignon blanc. Next were observed influence of irrigation, nutrition, and green works to aromatics. In conclusion, was recommended suitable agro-techniques for cultivation. The result of work to achieve the green character of this variety was recommended do not defoliated bush, minimize irrigation, soil nitrogen fertilization and the use of copper sprays. To achieve fruity character was recommended defoliation, maximization of irrigation, foliar fertilization with nitrogen and sulfur and copper sprays disuse.
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Vliv kmene kvasinek na volatilní látky odrůdy Sauvignon ve víně
Žáková, Iveta
The aim of this bachelor thesis is to form a summary of sensory important groups of organic compounds typical for Sauvignon blanc wines. In this thesis we discuss not only the influence of yeasts on formation of volatile compounds, but the influence of some other factors such as temperature, oxygen or vineyard management. In general, aroma characters of Sauvignon blanc wines can be divided into two classes, "green" and "tropical". The "green" characters are the results of methoxypyrazines, "tropical" characters in Sauvignon blanc wines come from volatile thiols developed during fermentation, with contribution from fermentation - derived esters. In consideration of all collected information it can be claimed that the fermentation product profiles of wine made with different yeast strains can be varied depending on yeast strain used for fermentation. While the green characters in Sauvignon Blanc wines can be manipulated through vineyard management, the tropical characters depend on the wine yeast strain used during fermentation.
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