Porovnání bílkovinné stability u bílých vín

Thesis deals with comparing the protein stability of white wines. The aim of this thesis is to compare the stability of the proteins for seven particular varieties of the white wines using sodium-calcium bentonite Puranit. Size of the batch 150 g / l of the bentonite was used in the research. Theoretical part are briefly described the nitrogen substances, individual factors effect in the condensation of the proteins, the impact of aging of the wine on the soft feces on its protein stability, opportunities of the using the fining enological agent - bentonite, silicic acid salts, gelatin, tannin, isinglass. The thesis are characterized individual in the research applied the varieties of the white wines. In the practical part is detailed described the procedure of the carried out the experiment, the individual results are reported in the table and graphs. Research showed that after application of the bentonite is significantly changed the protein stability of individualt types of the wine