|
|
Vliv macerace rmutu na vlastnosti vína z aromatických odrůd
Harcová, Anna
This bachelor thesis concerns cryomaceration. In the theoretical part all the components of stum are descibed as well as the production of dry ice, which is needed in the process of cryomaceration itself. This spoken process used in viticultural operations is also descibed. We have characterized both of the used wine types, those being Hibernal and Muškát moravský. We carried out cryomaceration with both of these types, as well as the standart procedure, in order to obtain multiple values, which we proceeded to compare and evaluate them. In the introduction of the experimental part we estabilished the values of the material used for cryomaceration and the standart procedure. We described the preparations preceding both cryomaceration and the following execution. Each of these said cryomacerations were done in different locations and conditions. Therefore, the outcomes might differ. We evaluated the produced wines by sensory with the help of experienced degustators. Results were put into a graph. Analytical results were compared in graphs or charts. Basic parameters of all four produced wines are recorded in charts.
|
|
|
Srovnání terpenických látek v bobulích a víně vybraných muškátových odrůd
Rubešová, Hana
The target of the thesis was to study all of the available literary sources concerning the aromatic substances, focusing on terpene compounds and characterize the selected must muscat variety. In the experimental part was established the content of free and bound terpene compounds for these varieties both in the must and also in the wine made subsequently. The results obtained were processed and evaluated. There was selected six muscad varieties to study (Aromína, Cvětočnyj, Gőcseji zamatos, Irsai Oliver, Lena, Moravian Muscat) from vineyards of the horticultural fakulty in Lednice na Moravě. First there were established basic analytical values in the must (pH, sugar content, acidity) and then the content of the residual sugar and alcohol in the subsequently made wine. The terpene compounds in the must berries and wine were laid down by the extraction of an organic solvent and this modified extract was then used for GC-MS analysis. The most of all (free and bound) terpene compounds in the must (berries) showed Lena variety, followed by the Moravian muscat. Least of these substances contained the variety Cvětočnyj. The highest value from terpene compounds represented traditionally linalool (most in Moravian Muscat), geraniol (Lena), alpha-terpineol (Lena). Most of the terpene compounds in wine showed variety of Moravian muscat, followed by a variety of Cvětočnyj and Lena. Least of these substances contained the variety Aromína. The highest values were measured for linalool, 2,6-dimethyl-3,7-octadien-2,6-diol and alpha-terpineol were all found in the Moravian muscat. Overall, in the must (berries) were measured much higher concentrations of the terpene compounds than in wine. On average, most of these substances in the must and the wine showed Lena and Moravian muscat varieties. They can be therefore rocognized as the most aromatic varieties of these six selected ones.
|
guest ::
