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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.
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Zrání vín v sudech barrique
Vencovská, Jana
The overarching aim of this thesis is to explore the topic of the use of barrique barrels in wine maturation, by means of a literature review. Barrique is a French term used for a particular type of a wooden barrel, which traditionally holds 225 l and which has the ability to improve and enhance the wine's organoleptic properties. There are several aspects that can influence the type and intensity of flavour extracted from the barrel during the maturation process. One of the aspects is the quality and type of wood the barrel is made from. This topic is discussed in the first chapter of this thesis. The second chapter looks at the history of barrel making and provides a description of the barrel manufacturing process. The third chapter sheds light on the changes in chemical composition of wine during barrel maturation. The last chapter is dedicated to the topic of cleaning and storing barrels.
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Vliv zátky na zrání vín
Fojtík, Petr
This thesis is focused on assessing the impact of different type of closure for wine aging. Theoretical part describes and characterizes the most common types of closure which are currently used for bottling of wines intended for further aging in the bottle. Characterized kinds of closure are also commonly available on the market and useable in the winery practice. In term of their use, the paper describes their advantages and disadvantages. Within the literary section also provides a description of the factors influence and impact on the aging of wine. The practical part describes the methodology of the measurement method and analytical determination of the amount of free and total sulfur dioxide in wine. Wine samples are evaluated, which was closed a total of nine different type of closures and this closures are describe in the theoretical part. Then there is also the methodology used and the method of sensory evaluation of wines according OIV hundred-point scale and method of evaluation of the structure and substance of wine. The measured and the results are evaluated and selected the optimal type of closure suitable for further aging of the wine in the bottle.
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Vliv různých podmínek zrání na změny ve složení fenolických látek ve víně
Beran, Václav
In the experiment the influence of different storage conditions of annual bottle aging on changes in the composition of phenolic compounds in white and red wines was observed. Total phenolics, flavanols, anthocyanins and antiradical activity were observed. A higher content of phenolics and a higher antiradical activity were detected in red wines. Higher temperature induces a higher content of phenolics in white wines. In red wines, higher temperature induces a lower content of total phenols. The content of flavanols in white and red wines decreases more at a higher temperature. The decrease of anthocyanins was observed in all red wines. Antiradical activity has increased in white wines with a cork stopper. In red wines, antiradical activity has decreased. The best storage conditions are low temperature and darkness. Classic cork stopper is the best closure for red wines. White wines closed by a screw cap were sensory evaluated more positively, cork stopper induces a higher antiradical activity.
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