This thesis deals with the production of fruit wines from specified varieties of fruit and selecting complementary suitable grape wines. The thesis also deals with comparison of the wines in terms of their antioxidant content. The first part deals with the literature review, which focuses on the summary of literature sources dealing with fruit wines. It describes the fruits of which were made fruit wines. A further vine wines selected for comparison. Described are substances found in both the fruit and the grape. A separate chapter is devoted antioxidants. It is described technology of wine production. The experimental part is focused on comparing fruit and grape wines in terms of antioxidant content. For the experiment were used made fruit wines (apple, strawberry and elderberry) vine and wine (Müller -Thurgau, Saint Laurent rosé, Blue Portugal). Fundamental analyzes were made of fruit ciders and fruit and grape wines by ALPHA. Method GS / MC were determined by volatile compounds in wines. Spetrofotometricky content was determined the essential antioxidants. Spectrophotometry was determined using two methods Trolox DPPH and DPPH GA, antiradical activity. Part of the evaluation of fruit and grape wines were sensory analysis. Reached the highest levels of antioxidants wines Blue Portugal and elderberry wine. It can say that among the surveyed wines was the difference in the content of antioxidants, which was due to production technology
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