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Předfermentační postupy ve vinařské technologii
 Pitra, Martin
The bachelor thesis was elaborated in the years 2018 and 2019 at the Department of Post-Harvest Technology of Horticultural Products of the Faculty of Horticulture of Mendel University in Brno. The thesis gives an overview of pre-fermentative procedures or treatments that can be applied in the process of producing white, rosé and red wine. The pre-fermentative procedures are divided into groups according to the color of the grape and the color of the wine produced. Pre-fermentative procedures used inde-pendently of the color of the grapes or the wine produced also have their group. Data were obtained from six studies in which white wines were produced based on mash maceration with temperature reduction and enzymatic mash treatment. The data related to the concentrations of identified terpenes and their OAVs (Odor Activity Value) were processed and compared. Based on the OAVs of the evaluated and control wines in their studies, their percentage differences were calculated and used as a basis for com-paring the efficacy of the applied pre-fermentative treatments.
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