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Vliv různých technik studené macerace na obsahové látky vína
Blasch, Jiří
This bachelor thesis deals with the composition of wine, describes cold maceration and its effect on extraction of substances from white and blue grape varieties. The thesis describes technology for grapes cooling and its use in viticulture. The effort was put on summarization of current knowledge of maceration methods which were further used in experiment with Riesling variety. Different methods of pre-fermentation maceration (in terms of contained substances and sensory feeling) were compared.
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Využití suchého ledu v technologii vín révy vinné
Horníčková, Iva
Bachelor theses deals with application of dry ice in technology of grapevine wines. In the theoretical part phenolic substances are described, next the meaning of pre-fermentation maceration, factors affectiong maceration and the last part is focused on dry ice, its composition and production and purchase possibilities. The purpose of the theses is to find out the effect of cold maceration on resultant wines. Two red and two pink wines were produced, while one of them was made by cold maceration and the other one without cooling during maceration. In the case of cold variants, basic analytical parameter were measured during pre-fermentation maceration and sensory evaluation was performed for young wines. The results show that the Frankovka variety is cold maceration suitable for both, the rose and red variation of wines.
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Vliv různých technik studené macerace na obsahové látky vína
Blasch, Jiří
This bachelor thesis deals with the composition of wine, describes cold maceration and its effect on extraction of substances from white and blue grape varieties. The thesis describes technology for grapes cooling and its use in viticulture. The effort was put on summarization of current knowledge of maceration methods which were further used in experiment with Riesling variety. Different methods of pre-fermentation maceration (in terms of contained substances and sensory feeling) were compared.
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Vliv doby macerace na množství asimilovatelného dusíku u moštů révy vinné
Škrobák, Stanislav
This diploma thesis is deal with influence of maceration period on the amount of yeast assimilable nitrogen that it is in wine must. In literary part I generally described role of nitrogen in vine and yeast assimilable nitrogen. In experimental part were choosen two varieties, "Tramín" and "Rulandské bílé". The grapes of these varieties were macerated for 48 hours after stemming and milling. Both of these varieties were made in two different ways, the first was uncooled and the second was cooled to 5 degrees. Sampling was carried out after 0, 2, 4, 12, 24 and 48 hours of maceration and volume of yeast assimilable nitrogen and other parameters were measured in the samples. These results were evaulated statistically and influence of maceration period on the amount of yeast assimilable nitrogen and other volumetric substances in must of grape vine were researched.
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