Používané metody pro stanovení termolabilních bílkovin v procesu výroby vína a jejich srovnání

This diploma thesis explores analytic techniques used to determine the amount of thermolabile proteins in wine making processes. It also includes the comparison of applied analytic techniques. The analysis was preceeded by the study of available sources dealing with thermolabile proteins, methods of assessment and the influence of thermolabile proteins on the colloidal stability of wine. The applied analytic techniques were assessed in the aspect of accuracy and speed. At the end of the thesis there is the list of reference suitable for wine making processes. In the experimental part I compared different analytic techniques used to determine the amount of thermolabile proteins. The measurements took place at the Institute of Viniculture and Viticulture at the Faculty of Horticulture in Lednice, South Moravia. We used turbidimetric measurable methods, such as heat-cold testing with the temperature of 90 °C and 60 °C for different time range. We also did acidic test with sulfosalicylic acid, trichloroacetic acid, and also taninn and ethanol test. The later testing involved just turbidimetric unmeasurable technique, in the form of a foam test