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Řízená fermentace pomocí sledování produkce oxidu siřičitého
 Osička, Dominik
The bachelor thesis is concerned with the problem of controlled fermentation by monitoring carbon dioxide and sensory evaluation of three wines. These wines had different fermentation conditions. The theoretical part of the thesis is about alcoholic fermentation and its products. These part of text also describes biosensors and sensors use in oenology. The practical part includes a description of the variety Gewürztraminer. There are described a processes and methods of production of wines and a set of analytical and sensory methods which were performed. Results of individual wines are described in the end of work.
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