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prof. Ing. Josef Balík, Ph.D.
Identification number: 3537
University e-mail: josef.balik [at] mendelu.cz
 
Academic staff - university professor - Department of Post-Harvest Technology of Horticultural Products (FH)
Researcher - Department of Post-Harvest Technology of Horticultural Products (FH)
Head of department - Department of Post-Harvest Technology of Horticultural Products (FH)
 
External Teacher - Faculty of AgriSciences (MENDELU)

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Basic information

Basic information about a final thesis

Type of thesis: Diploma thesis
Thesis title:Compare the quality of wines and wine-distillates.
Written by (author): Ing. Lukáš Veverka, Ph.D.
Department: Department of Post-Harvest Technology of Horticultural Products (FH)
Thesis supervisor: prof. Ing. Josef Balík, Ph.D.
Opponent:doc. Ing. Eduard Postbiegl, CSc.
Final thesis progress:Final thesis was successfully defended.


Additional information

Additional information about the final thesis follows. Click on the language link to display the information in the desired language.

Language of final thesis:Czech

Czech        English

Title of the thesis:Compare the quality of wines and wine-distillates.
Summary:9. Resume The purpose of this diploma thesis was to compare the quality of wines and wine-distillates. A set of 11 varieties of wine was used for this experiment, 6 of them were white wines: Müller Thurgau, Grüner Veltliner, Gewürztraminer, Pinot blanc, Muscat Ottonel, Sauvignon blanc, 4 of them were red wines: Andre, Blaufränkisch, Saint Laurent, Cabernet Moravia and 1 of them was rosé (wine): Zweigeltrebe. The year of vintage was 2004 and all these wines were from the Moravian region, sub-region Slovácko. Chemical analysis of the wine and wine-distillates was done. Free and total SO2, total extract, residual sugar, volatile and non-volatile acids and alcohol were determined in wines. Volatile acids, free and total SO2 were determined in wine-distillates. Wine and wine-distillates were evaluated by sensory evaluation and point system and graphical scale. The best results were achieved in aromatic wines. Muscat Ottonel was evaluated as the best from the white wines, and Blaufränkisch from the red wines. Blaufränkisch has the best results in wine as well as in wine-distillates. Transfer of total SO2 (bound and free SO2) from the wine to the wine-distillates was confirmed.
Key words:Wine, wine-distillates, winebrandy, sensoric analysis

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