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Možnosti využití dubových parketek při výrobě bílých vín
Spíchalová, Aneta
In the theoretical part of this thesis is mention the history of white wines aged in barrels and the effect of yeast on the wine's aging and he possible technologies. The next part deals with the different kinds of trees, the most popular areas trees come from, how the wood is processed, and what it consists of before and after toasting. I explore the advantages and disadvantages of using wooden barrels, and the differences between different barrels, mainly american and french barrels. I also take a look at making a special piece of wood called staves. The practical part deals with adding of staves into fermenting white wine in half and full amount in comparison with anticipated results. The experiment was made on two grape varieties. The wines were sensorically and analytically.evaluated. The wines had their flavanols and antiradicals activities measured. I sum up the results of the experiment in a statistical ending.
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Možnosti využití dubových náhražek dřevěných sudů při výrobě bílých vín
Spíchalová, Aneta
In the theoretical part of this thesis is mention the history of white wines aged in barrels and composition of wood mentioned. The next part deals, how the wood is processed, and what it consists of before and after toasting. I explore the advantages and disadvantages of using wooden barrels. The practical part deals with adding of staves and chips into fermenting white wine with anticipated results. The experiment was made on two grape varieties. This thesis explores the use of oak staves and chips. The wines were sensorically and analytically evaluated. The wines had antiradicals activities measured. I sum up the results of the experiment in a statistical ending, the conclusion summarized the advantages and disadvantages of using staves and chips in white fermenting white wine.
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Možnosti využití dubových parketek při výrobě bílých vín
Spíchalová, Aneta
In the theoretical part of this thesis is mention the history of white wines aged in barrels and the effect of yeast on the wine's aging and he possible technologies. The next part deals with the different kinds of trees, the most popular areas trees come from, how the wood is processed, and what it consists of before and after toasting. I explore the advantages and disadvantages of using wooden barrels, and the differences between different barrels, mainly american and french barrels. I also take a look at making a special piece of wood called staves. The practical part deals with adding of staves into fermenting white wine in half and full amount in comparison with anticipated results. The experiment was made on two grape varieties. The wines were sensorically and analytically.evaluated. The wines had their flavanols and antiradicals activities measured. I sum up the results of the experiment in a statistical ending.
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