Využitie enologických tanínov a chipsov pri výrobe vína

Abstract

The final thesis copes with use of oak tannins and wooden chips during the red winemaking. The theoretical part is dedicated to characteristics and division of polyphenolic compounds. In this thesis there are also mentioned different types of tannins and oak chips, their extraction, usage and their impact on wine. Experimental part of the final thesis was focused on practical trial with two red wines and various additions of either oak tannins or wooden chips. One sample from each wine was left without any oak addition. At the end all wine samples were sensory evaluated,using 100 point system and tasters were also focused on structure and mightiness of the wines. Wines were accordingly analytically evaluated, where total polyphenols, catechins, antiradical activity, reducing power and amount of anthocyanins were determined