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Využití zeolitů v technológii vín révy vinné
Miklovičová, Kristína
This bachelor thesis has a theoretical-empirical character and its content is focused on the use of zeolites in the production technology of wine. The theoretical part defines the zeolite, its origin, composition and structure as well as the properties, the division of individual zeolites and their possible use in enology. This natural rock, characterized by their high absorption quality, is able to bind molecules to itself due to its porous structure. The empirical part analyses the effects of zeolites in the production technology of wine. Zeolite was applicated in the fermentation process of wine together with the yeasts. The experiment was performed with three variants of individual concentrations of zeolite and subsequently the sensory and chemical properties of wine were monitored. The experiment confirmed the reduction of thermolabile proteins after the application of zeolite, lower production of acetion and also lower concentration of polyphenol oxidase, thus preventing oxidation.
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Srovnání čiřicí schopnosti vybraných čiřidel
Marko, Valéria
Diploma thesis was drawn up at Mendel University in Brno, Faculty of Horticulture in Lednice, the Institute of Post-Harvest Technology of Horticultural Products in 2014 - 2016. The purpose of this work was to observe and analyse the influence of selected fining agents on protein stability changes, the concentration of the certain important substances in wine such as polyphenols and anthocyanins before and after their application. Furthermore, organoleptically evaluated clarity and colour changes before and after their wine clarification. During fining process some important substances for the wine are eliminated. Within the analysis of complex polyphenols and anthocyanins after fining process of white, red and rosé wines, the statisticaly significant losses of these substances were recorded in the range of 13 - 33 % of their original value. After comparison the ability of fining agents for white wine can be recommended bentonite Majorbenton B and mixed product Vinosil Plus, for red wines albumin Albuvin and for rosé wines albumin Albuvin.
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Používané metody pro stanovení termolabilních bílkovin v procesu výroby vína a jejich srovnání
Hodeček, Radomír
This diploma thesis explores analytic techniques used to determine the amount of thermolabile proteins in wine making processes. It also includes the comparison of applied analytic techniques. The analysis was preceeded by the study of available sources dealing with thermolabile proteins, methods of assessment and the influence of thermolabile proteins on the colloidal stability of wine. The applied analytic techniques were assessed in the aspect of accuracy and speed. At the end of the thesis there is the list of reference suitable for wine making processes. In the experimental part I compared different analytic techniques used to determine the amount of thermolabile proteins. The measurements took place at the Institute of Viniculture and Viticulture at the Faculty of Horticulture in Lednice, South Moravia. We used turbidimetric measurable methods, such as heat-cold testing with the temperature of 90 °C and 60 °C for different time range. We also did acidic test with sulfosalicylic acid, trichloroacetic acid, and also taninn and ethanol test. The later testing involved just turbidimetric unmeasurable technique, in the form of a foam test.
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