Porovnání analytických a senzorických vlastností vín před a po sekundární fermentaci

This thesis is focused on sensory and analytical evaluation of wines before secondary fermentation (base wine) and after secondary fermentation using immobilized and classic yeast. The theoretical part is described in detail in the process of autolysis of yeast followed by general issues of amino acids, phenolic and volatile conpounds. Attention is also paid to the issue of the influence of amino acids, phenolic and volatile compounds on the composition and analysis of individual components with the influence of sensory perception for sparkling wines. Sensory perception will be evaluated by the hundred-point scale, and using a profile of strength and flavor profile. These evaluations will be compared on the basis of weighted average evaluation by categorization criteria - before and after the secondary fermentation, depending on the type of wine (base wine, wines produced by immobilized yeast and wines produced by classic yeast), according to the sugar content of musts (17, 19 and 21 ° NM) according to the year (2010 and 2011) and according to the variety (Riesling, Pinot Blanc, Pinot Noir, Sauvignon and Gewurztraminer). For this work, the aim was to determine the amino acids and volatile phenolic substances at the base wine, sparkling wine produced by immobilized yeast and sparkling wine produced by classic yeast. All these analytical values will be compared and evaluated according to the above categorization criteria. Subsequently, the data was statistically processed and evaluated in terms of the various influencing factors and their interactions using the graphical representation and interdependence also used Spearmenových correlations. The work found a statistically significant effect of amino acids threonine, serine, aspartic acid, glutamic acid, glycine, alanine, valine, tyrosine, phenylalanine, beta-alanine, beta-aminobutyric acid, arginine and aminoadipic acid to aromatic profile autolyzátové, which is characterized as flavoring butter, brioche and yeast. For phenolics there was no evidence of a difference in their content before and after secondary fermentation. The biggest factors that impact the content of phenolic compounds is the vintage, the grape variety and the sugar content of the must. It was also found to be a negative effect of phenolic compounds (DPPH Trolox, hydroxycinnamic acids, flavan-3-ols with stilbenes) to sparkle sparkling wines. For volatile substances, the hypothesis was confirmed that certain volatile substances are present only in the base wine, or that their concentration after secondary fermentation decreases and the others in turn are represented only by the wine after secondary fermentation or that their representation increases after secondary fermentation. The content of individual volatile compounds depends on the secondary fermentation, variety, vintage and sugar content of the must. The main objective is to compare among themselves and statistically evaluate the effect of amino acids, volatile and phenolic compounds on the evaluation of the hundred-point scale, the profile of strength and aroma profile. According to this inter-comparison of analytical and sensory evaluation we analyzed the effect of amino acids and volatile phenolic substances on sensory manifestation and the resulting quality of sparkling wines. In the sensory evaluation we found a positive statistically significant correlation between effervescence and autolysis aroma in sparkling wine