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Možnosti vinifikace hroznů odrůdy Frankovka pro VOC Modré Hory
 Hloušek, Petr
In the thesis entitled The possibilities of vinification of grapes of the variety Frankovka for VOC Blue Mountains, the primary objective was to evaluate the influence of autochthonous yeast on the commercial by fermentation in an automatic vinifier, an open and closed vessel. Next, find out by ripening the wines in a wooden barrel and an impervious container whether it suits more maturation with increased or minimal amount of oxygen. The result of this work was then the sensory analysis of the wine was quantified into a 100 point table according to the OIV as well as the aromatic profile and profile of the structure and strength of the wines, which were then processed into the graphs. Experimental samples were analyzed by individual parameters - anthocyanins, total polyphenols, antioxidant capacity and color parameters.
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