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Aromatisation of wine by different types of wood
 Hrošíková, Monika ; Slavíková, Zuzana (referee) ; Pořízka, Jaromír (advisor)
This thesis deals with aromatised red wines using different woods as an alternative method of colouring. It focuses on the phenolic profile of the wine, more specifically on the substances extracted from the wood into the wine, the organic acids and the overall sensory character of the wines aged in contact with the wood. The theoretical part describes the technology of red wine production, its chemical composition, the method of colouring and its alternatives and the associated treatment and modification of the chemical composition of the wood. It also focuses on the phenolic substances extracted and the changes in the sensory profile during the ageing of wine in contact with wood and the possibilities of determining the chemical and sensory profile of these aromatised wines. The experimental part focuses on the chemical and sensory analysis of the changes of a reference Merlot wine during ageing with different types of wood in a two-week and two-month maceration. Changes in the concentrations of total phenolic compounds by Folin-Ciocalteu method, organic acids by ion chromatography, selected phenolic compounds by LCxMS, furfural compounds by GC-FID and colour parameters were monitored.
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