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Management oxidu siřičitého při výrobě bílých vín
Herzán, Jakub
This bachelor thesis deal with management of sulfur dioxide during white winemaking. It describes SO2elements in wine and thein chemici properties and thein significance. The thesis show sthetypes of wines which can be produced on basis of different dispensing of SO2. First charter deals with sulfur dioxide as chemical element, its properties and its importace for wine. Reasons of sulfur dioxide application on to grapes, to a juice and to a wine were discribed. The next charter deals with description of individual elements of sulfur dioxide in wine, specifically active, free and bound SO2 and also chemici substances that are bound there to. In the thesis was also discussed endogenous SO2. In the next part of thethesis were given forms of sulfur dioxide, which maybe used for sulfurization of wine.The thesis also deals with reductive types of wine, technological methods of wine production named surlie and problems of malolactic fermentation. Pinot Gris varienty was characterized in experimental part of the thesis. It was also described processing of grapes, fermentation, subsequent clarification and stabilization of wine and also all methods used fo revaluation. There is also shown a diagram which illustrates proces of the experiment. Results are presented in monitoring of the development of volume of free and bound sulfur dioxide foreach variant, their basic analytical parameters, need of clarifying agents for specific variant and also sensory evaluation.
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