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Využitie metódy Sur lie pri výrobe bielych vín
Bažalík, Michal
Final thesis deals with research of exploitation of "sur lie" method in production of white wine. The focus is given on stability of wine, especially, stability against crystallization of tartrate salt acid in bottle, proteins stability and antioxidative nature of fine lees. First part of the thesis describes process of wine production by method of aging on fine lees. Composition of lees and cells of Sacharomyces cerevisiae together with its risks and benefits are illustrated in theoretical part. Experimental work monitored development of the wine stability in micro samples. The wine used for research purposes was variety of Silvánske zelené. Antioxidative capacity was monitored by FRAP method in the time of 16 weeks. Stability of proteins was measured by heat protein test and by turbidity meter. Content of tartrate salt was measured by filtration of samples and then weigh on laboratory scales. Sensory analysis was made by blind wine tasting degustation of professional commission. The results confirm higher protein stability which is about 30% more than in control sample. Risk of tartrate salt crystallization was reduced about 80 % in comparison with initial state. Antioxidative capacity of wine demonstrates slight decrease, but real required dose of SO2 added into wine was reduced. Key words: sur lie, bâtonnage, tartrate salt stabilty, antioxidative capacity, fine lees, mannoproteins, yeast cell, protein stability
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