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National Repository of Grey Literature 1 records found  Search took 0.02 seconds. 
Porovnání révových a ovocných vín z hlediska obsahu senzoricky významných látek
 Vagnerová, Petra
In the first part of the thesis is processed literature review focused on the composition of fruit, production of fruit wines and their distribution, and diseases and defects of these wines too. The experimental part of thesis is focused on comparing the sensory substances between fruit wines and grape wines. For the experiment using fruit wines from red currants, sweet cherriesa and sour cherries and red wines from varieties Blue Portugal, from white varieties Müller Thurgau and pink varieties of St. Laurent. Case of fruit musts was made basic analysis of substances. For wines was performed sensory analysis by hundred system. Spectrophotometry was determined the total content of flavanols and anthocyanins. Alpha Spectrometers FT-PR has performed a detailed analysis of the substances in wine Top sensory evaluated wine was currant and St. Laurent rosé. The worst evaluated was the cherry wine. The highest values of flavanols reached cherry wine and grape wine Müller Thurgau, the lowest rate was observed in the sweet cherry wines. The highest measured value of anthocyanins was at sour cherry wine, the lowest measured amount was at grape wine Müller Thurgau. In the comprehensive evaluation can be said that among the surveyed wines don't were significant differences.
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