Vliv autolýzy kvasinek na senzorické vlastnosti červeného vína

Bachelor thesis deals with yeast autolysis and its impact on wine properties, during wine training with the use of yeast lees. The first chapters deals with the description of red wine production, focusing on the major and by-products of alcohol fermentation. The following is a brief description of the malolactic fermentation. The next section deals with the yeast, their inclusion in the system, cell characteristics, life cycle and way of multiplication is described. Another chapters are devoted to the importance of yeast nutrition and description of the most used strains. The most important substances, that are produced by the yeast during the alcohol fermentation are described in the next chapter. The training of the wine and the proces of the bâttonage are explained in another part. Then, there are description of yeast autolysis, cell disintegration and substances that are released into the wine. The last chapter of the literary part deals with changes in wine during its ageing and focuses on selected substances and their development. In experimental part is briefly described selected grape variety and a there is a description of a experiment, that was made on this wine. The results discuss the conclusions we reached. There are graphs and tables with values from sensory and analytical evaluation, showing wine development during ageing