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Studium inhibice vinařských kvasinek
 Koublová, Vendula
The theoretical part of the thesis summarizes the basic microbiological and oenological knowledge about significant wine yeasts. It deals with genera of yeasts that are part of the vine microbiome and can participate in fermentation. The benefits and disadvantages of autochthonous yeasts in fermentation are discussed, along with some commercial products with non-Saccharomyces yeasts available on the market. The experimental part of the thesis evaluates the in vitro effect of pyrosulfite use on two selected strains of Saccharomyces cerevisiae and three strains of Saccharomyces bayanus. Furthermore, the in vitro effect of pyrosulfite was tested on three strains of wine-related bacteria: Lactobacillus brevis, Pediococcus damnosus, and Acetobacter aceti. The disk diffusion method, the growth curves method in full medium, and the growth curve method in biochemical tests were used.
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