Využití plodů růže šípkové při výrobě ovocných vín

The aim of the bachelor thesis was to study the available literature dealing with fruit wines and to emphasize the technology of fruit wines making and rosa canina wine making, to describing composition of dog rose wines, to study of the legislative conditions for production and sale of fruit wines on the Slovak and Czech Republic markets with the emphasis and next to describe and evaluate current assortment of dog rose wines. Rose canina is a fruit with a high content of ascorbic acid and polyphenolic substances, which is then transferred to the character of wines. Wines are full of dominance of berry and dried fruits. Main differences between analyzed wines were based on own style of each winemaker. Low of the Slovak and Czech Republic deals with fruit wines just in general. Due to the specificity of dog rose wines and especially the different processing methods based on low water content in fruits and water adding, the legislative treatment of the production of these wines is insufficient. As a complementary aim of the bachelor thesis, we have determined the preparation and evaluation of our own samples of dog rose wines that fermented in two different types of yeast and the finding if there is a significant difference between them and their comparison with the wines available on the market. In the overall impression of sensory analysis, there was no detectable difference between our two wines