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Využití enologických taninů při výrobě vína
 Dřímal, Jan
This thesis pursues the usage of oenology tannins in the process of wine making. In the theoretical part the phenolics are defined, because they are essential to understanding the tannins. There is also the influence of phenolics on human organism examined. In the experimental part I work with some wine samples coming from Zámecké vinařství Bzenec. There are five wine samples from 2014 available. A tannin was applied into every sample. These tannins were chosen on producer´s recommendation. The white wine analysis were made two months after the bottling. The red wine analysis were made three months after the bottling. The samples with and without tannins were measured and compared by the same methods and procedures at the same time and in the same environment to achieve the most accurate outcomes. In the last part of the thesis I display the basic analytical analysis, sensory analysis and spectrophotometry analysis.
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See also: similar author names
2 Dřímal, Jakub
4 Dřímal, Jiří
2 Dřímal, Josef
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