Role kyslíku při výrobě červených vín

Abstract

The bachelor thesis deals with the importance of oxygen at red wine production. The first chapter is focused on the importance of oxygen, its physically-chemical pro-perties and its importance in the field of viticulture. The second chapter describes ele-mentary compounds originated from grapes. The third chapter concentrates on possible occurrence of various types of oxidation and their influence on final organoleptic pro-perties of wine. The following part of the bachelor thesis describes modern technological procedures used at wine production. The final part is oriented on positive and negative effects of oxygen on wine during the aging process in different types of tanks and classification of wooden barrels