|
|
Use of standard analytical technics by the inspection of basic parameters of wine quality
Hánová, Kristína ; Hrstka, Miroslav (referee) ; Vespalcová, Milena (advisor)
Standard analytical technics are used by the inspection of basic parameters of wine quality in the prezented graduation theses. Theoretical patr contains short description of viniculture history. Description of elementary bunch of grapes stage of processing and wine production from stum pressing untill bottling follow. There is short description of wine diseases and wine defekt, too. Attention paid to quality assessment. Experimental part is divided to 2 parts. The first part contains determination of four wines qualitative parameters value. Analysis are focused on final wine processing phase, e.g. wine filtration, wine clarification and stabilisation, wine bottling. Data evaluation of these four sort of wine get no basic parameters differences. Parameters value differences are small but fundamentaly conducive to wine enhance quality.
|
|
|
Stabilizace vín u malovinařů
Jančura, Šimon
The bachelor thesis "Wine stabilization in small-scale producers" deals with the process of wine production, its finalization, stabilization and bottling in conditions of small-scale winemakers. The work deals with hazes in wine and recommen-dations of prevention in small-scale wineries and winemakers. The thesis deals with basic hygiene and sanitation in small-scale wineries and winemakers. The individual chapters describe the individual hazards, how to avoid them, how to work with them and how to remove them in case of occurrence and how to stabi-lize the wine. The thesis also deals with the processes of enological treatment of wine as filtration and subsequent bottling and maturing in bottles.
|
|
|
Use of standard analytical technics by the inspection of basic parameters of wine quality
Hánová, Kristína ; Hrstka, Miroslav (referee) ; Vespalcová, Milena (advisor)
Standard analytical technics are used by the inspection of basic parameters of wine quality in the prezented graduation theses. Theoretical patr contains short description of viniculture history. Description of elementary bunch of grapes stage of processing and wine production from stum pressing untill bottling follow. There is short description of wine diseases and wine defekt, too. Attention paid to quality assessment. Experimental part is divided to 2 parts. The first part contains determination of four wines qualitative parameters value. Analysis are focused on final wine processing phase, e.g. wine filtration, wine clarification and stabilisation, wine bottling. Data evaluation of these four sort of wine get no basic parameters differences. Parameters value differences are small but fundamentaly conducive to wine enhance quality.
|
|
|
Vinanová stabiliácia vína procesom elektrodialýzy
Zvolenská, Ivana
Quality parameters of a product such as wine are a very objective matter. Potassium hydrogen tartrate is acomponent, which a customer without much knowledge of wine could negatively evaluate. The market offers a lot of variants for potassium hydrogen tartrate elimination, which includes electrodialysis. The aim of this work was to process 4 types of wines with the electrodialysis technique, of which at least 2 white and 2 red wines were preferentially unstable in terms of formation of potassium hydrogen crystals. These wines were processed by the electrodialysis laboratory machine EDR -- Z/10 which was from the MemBrain company. During the operation, the process parameters (electrical current, voltage, flow, volume, pH and conductivity of the individual hydraulic flow) were measured. The samples of wine processed by electrodialysis were analysed by the sensory technique, for the content of tartaric acid and potassium, and for the saturation temperature of potassium hydrogen tartrate. The work dealt with the relation between the level of demineralization of wine, by electrodialysis, and its organoleptic properties (color, smell, taste, harmony). Furthermore, the optimal level of electrodialysis demineralization of wine was determined. This was done to find a compromise between the increased stabilization of potassium hydrogen tartare in wine and thenegative impact of its prescenceon the sensorical characteristics of the wine. The results of the work were evaluated by using the program Statistica10.eng .
|
guest ::
