Monitoring of changes of grape juice chemical parameters during the process of fermentation

This bachelor work deals with chemical changes of the wine must during the fermentation process. In the introductory theoretical part is mentioned the history of wine and characteristic of wine. Further work is devoted to the chemical composition of must and wine producing technology. It describes the grape harvest, pressing, adjustment of the must with chemicals, fermentation and wine training. The theoretical part describes the basic analytical techniques for monitoring the qualitative parameters of wine. In the experimental section are summarized the results of the titratable acids, total polyphenols and the pH of the must from integrated and organic vineyards. The results are evaluated critically