Wine is made up of more than one thousand compounds, the majority of which, such as
vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are …

The effect of tartaric acid and other organic acids on alcoholic fermentation was studied.
Organic acids in media with high sugar concentrations and ammonium as the sole nitrogen …

Diurnal changes in the concentrations of amino acids in grape juice (Vitis vinifera L.) were
investigated during mid to late ripening over three consecutive years. To avoid the effect of …

Buffer capacity influences the stability of wine, and hence its quality. The influence of wine
pH, of wines produced from three tomato musts pH levels (4.11, 3.40, and 3.20) on buffer …

Résumé La vigne est sensible à de nombreuses maladies cryptogamiques qui vont altérer
la qualité des raisins et des vins. Depuis plusieurs années, l'Esca est devenue un fléau pour …

vypracoval samostatně a veškeré použité prameny a informace uvádím v seznamu použité
literatury. Souhlasím, aby moje práce byla zveřejněna v souladu s § 47b zákona 111/1998 …

The vine is susceptible to many fungal diseases that will affect the quality of grapes and
wines. For several years, Esca has become the bane of modern viticulture because it is …