Basic features of wine fermented from freerun and pressed must

My work is engaging in winemaking of white and red wines. Theoretic processes and goings during winemaking is describe in the first part of this work. It deals harvest of kapes, fermetation, clearing wine, chemical content of grapes and wine, deseases and abnormality of wines. There are this described choosen variettes, their grapes were processed practically. The third part of this work is dealed in practice winemaking and chemical analyse sof wines. Musts from the start of pressing, from the first dressing and from the end dressing fermented to the end dressing . They were fermented and than analysed by chemical and tasting tests. The discussion about the dependence of the quality of wines on the kind of the must during pressing is presented in the end of this work. The results are motivated by chemical analyses and senzoric tasting of the experts