Vliv kvasinkové kultury na aromatický profil bílých vín

The Diploma thesis deals with the topic of yeasts culture and its influence on aromatic profile of white wines. The first part of the thesis focuses on literature overview, where we can find more details about wine yeasts and its species. The main focus is on possibilities of reproduction these yeasts. The result can be seen on growth curve, which shows the speed and intensity of multiplication of the yeasts. We will see the proces of alcoholic fermentation and determine the difference between spontaneuos fermentation and controled fermentation using special active dry wine yeasts. Smoothly going to second part of literature overview, where we can learn about aromatic properties of wines, especially the aromatic profile that is typical for variety Grüner Veltliner. The beginning of the experimental part will familiarize us with brief description of variety Grüner Veltliner, that were used for the experiment and its origin. Then we can see clear diagram describing the proces of the experiment following the analysis of analytic parametrs. The parametrs are concered about the stum and description of the proces of fermentation of partial variations. In the result part we can find analytical of resultant wines from spectrophotometric apparatuses ALPHA and MIURA and the results of senzoric evaluation done by committee of seven degustators. The final part of the thesis is about comparison of results within discussion and final results listed in the chapter conclusion