Mikrorobiologie vína

The aim of this thesis is to track the specific groups of microorganism in wines, that affect a quality of wines. The theoretical part includes information about a composition of grapes and about a rippening grapes. After the harvest, the grapes are destemmed, crushed and pressed. Juice from the grapes is fermented by yeasts to wine. The main thesis of the theoretical part is about fermentation, yeasts and other microorganisms important in winemaking. This part also describes wine defects, that are caused by undesirable microorganisms and also describes how to avoid wine defects. The goal of practical part was making analysis of microorganisms in wines. In wines were determined lactic acid bacteria, yeasts and total number of microorganisms. Analysis was making in white wines and red wines. Results from microbiologic analysis compare a samples from small winemakers with a samples from wine companies