Choroby a vady vín, jejich prevence a odstranění

This thesis deals with the health of the wine. The main theme is the most prevalent diseases and defects of wine. That may have been created since the very beginning in the vineyard and then in the manufacturing process of the wine. Defects are formed by chemical and physical influences and vice versa cause disease microorganisms. Thus damaged wines are characterized by adverse sensory perceptions and become inedible. For any defects or disease describes the general description, causes, prevention, and if there is damage described possible treatment, although in all cases it is not possible