Porovnanie prípravkov k číreniu bielych vín

The topic of this thesis is the comparison of fining agents for white wines, focusing on protein stability. The theoretical part of the work describes colloids in wine and gives a classification of dispersed systems. Next the most common hazes in wine and methods of how to prevent their occurrence through the use of various agents are explained. In the practical part, commercially available agents, such as bentonite, a combination of isinglass and kieselsol, tannin and gelatine were used at different doses in an unfined white wine and their efficiency was observed. The wine was subsequently bottled and stored for a period of four months. The tested samples were stored at two different temperatures: 11°C and 21°C. At the end of the period all the samples underwent sensory evaluation and laboratory analysis. The results were statistically processed and evaluated with recommendations for practice