Wine is a turbid and unstable medium after completion of alcoholic fermentation, which needs to be stabilized in order to maintain its quality until consumption. The purpose of the master's thesis was to monitor spontaneous protein and tartrate stabilization of two young white wines in three different maturation vessels. Protein and tartaric stability of wine were monitored by analysis of pH value, total (titratable) acidity, individual organic acids, the concentration of two minerals, potassium and calcium, by heat test of protein stability, conductometric determination of tartrate stability and measurement of specific electrical conductivity. At the end of the practical part, we performed a sensory analysis of wine samples with a commission consisting of five experts using 100-point OIV method. Protein and tartaric stability was constantly improving during maturation of all wine samples. At the end of the experiment, both wines improved the most by maturing in barrique barrels. Oxygen has a positive effect on achieving tartrate stability and has a positive effect on achieving protein stability, but in combination with woods compounds. No sample ultimately achieved tartrate stability, as spontaneous stabilization is a lengthy process. The sensory analysis revealed the worst overall score was given to wine samples matured in barrique barrels.
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