Technologie výroby a jakost hroznového moštu

The thesis deals with the production of grapes musts, their quality and sensory profile. The theoretical part describes the chemical composition of grapes, production technology and methods of increasing the shelf life of musts. The practical part is divided into thee larger units. The first part deals with the two varieties used and their origin. It also deals with the technology of grape must production. The second part is devoted to the analysis of must, such as pH, spectrophotometric color measurement and content of ascorbic acid. The last part of the practical part is devoted to sensory analysis of grape musts. There was no difference in pH values that had different pasteurization temperatures. The highest content of ascorbic acid was measured in fresh must, followed by must, which was heated to 80 ℃. The lowest ascorbic acid content was measured in the must, which was heated to 65 ℃. The sensory analysis revealed a difference in colour assessment ant he presence of foreign particles the varieties