Použití nasycených vyšších mastných kyselin v technologii vína

This thesis was focused on finding a methods which are able to reduce the doses of sulfur dioxide in the wine industry. The first part of the work was focused on sulfur dioxide, it is unique properties and also the negative impacts on the wine. Sulfur dioxide and all its forms were described in the work. In work we can find a real methods of sulfur dioxide which can be used in wine practice. In the second part the chemical additives are described. Chemical additives can serve as a complement or fully replacement SO2 in wine technology. Higher saturated fatty acids can serve as a complement to the sulfur dioxide. Higher saturated fatty acids are studied in detail in this work. The main essence of the work was processing experiment, which studied different doses of higher fatty acids to wine. It was monitoring the next evolution of sulfur dioxide in wine. All the doses of sulfur dioxide and higher saturated fatty are evaluated. Based on evaluation you can find a recommendations of using higher saturated fatty acids for practice and follow-up research