Vliv různých metod zákvasů révových moštů na analytické a senzorické parametry vín

This diploma thesis deals with the analysis of the influence of different methods of primary fermentation of the vine musts on the analytical and sensoric parameters of the wines produced. For this goal different wine samples were produced using active dry wine yeast fermentation, spontaneous fermentation and fermentation with prepared ferment that contained original cultured yeast from local wine yard. The wines were produced from three vine varieties from year 2012 and 2013. The analytical and sensoric evaluation was subsequently carried out. The result of the experiment show a good and even sensoric quality of the wines produced using the active dry wine yeast fermentation, yet certain uniformity is apparent. On the contrary the spontaneous fermentation shows traces of unevenness in the sensoric quality evaluation. The most important finding is that the method that produces wine using the prepared ferment is a full alternative to the methods of spontaneous or active dry wine yeast fermentation and that in many cases leads to even better sensoric evaluation than these two methods. The prepared ferment method has a great potential in wine making practice mainly for high quality wines that focus on the varietal character, originality, story of origin, local tradition and "terroir"