Wine and changes its chemical parameters during production using the autochthonous yeasts

This bachelor's thesis deals with chemical changes in must during fermentation using autochthonous yeast. The theoretical part describes history of viticulture, morphology and chemical composition of wine grapes. There is also discussed technology of wine production and some of the principles of analytical methods used for chemical analysis of wine. The experimental part deals with principles of methods used for all analyses in this work and the results of said analyses. Parameters assessed in this thesis were concentrations of reducing sugars, ethanol and titratable acids and pH value. The analyzed must was obtained from Grüner Veltliner grape wine varietal