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Raw materials and microorganisms to distilled beverage production
Jechová, Iva ; Vitoulová, Eva (referee) ; Babák, Libor (advisor)
The production of distilled ranks among established fermentative production. Than the first – quality spirits is became from raw material, it is obliged to change ranks processes. The important from the processes are alcoholic fermentation, which proceeds owing to mikrobiological cultures, distillation and subsequent rectification and at not least ranks aging distilled, for which is necessary selected appropriate container. For all processes the granted conditions are appointed, under which the processes would ocur, so resulting distilled achieved the first – quality and the best sensory character. Therefore this work does one’s best map these single processes and it is largely intent on fermentative processes.
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Brewing industry
Artýszková, Jana ; Illková, Kateřina (referee) ; Omelková, Jiřina (advisor)
The aim of the theoretical part of the thesis is the study and the treatment of the problem of the manufacturing of beer, focused on the czech conditions and classical Czech technology. Within the theoretical part the history of this branch of industry together with the modern methods, enabling greater productivity of beer production, are summarized. Experimental part of the thesis was carried out in a small brewery in Czech republic, producing aproximately 10 000 hl per year. In this brewery the selected parameters were studied not only in the course of cooking and fermentation of beer, but during the output control in racking to the drums and plastic bottles, as well. The studied parameters were as follows: the sugar content of front and wort, the control of microbiological contamination in fermenting cellar and in beer-storage cellar, the content of CO2 by last stage of fermentation and pH- value and color by the end-product.
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Výživa kvasinek během fermentace moštů révy vinné
Šmídová, Petra
Nutrition yeast during fermentation musts of grapes is the theme, which deals with this thesis. And because the yeast is fed primarily nitrogen and nitrogen compounds, in the first part we find the distribution of nitorgen compounds and description of, which are important for yeast. Most mentioned will assimilable nitrogen. It is combined with the second part, which describes the mechanism of assimilation and all the issues relating to nutrition yeast. In the wine practice is now common to set the value of nitrogen and nitrogen compounds to ensure a favorable during fermentation and wine making. In the bachelor thesis therefore further provides a summary of the analytical methods, which are used for determination of nitorgen and nitrogen compounds. A substantial part of the work is paid to problems related to cider fermentation of grapes. In the third part describes the cause of sluggish fermentation, influences on fermentation and possibilities for its elimination. In the fourth and last part describes the effects of nutrition on yeast and cider and use of nutrition for the yeast in practic.
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Výživa kvasinek během fermentace moštů révy vinné
Lasotová, Michaela
The nutrition of the yeasts is one of the most important parts of wine production. The concentration of assimilable nitrogen is closely related with stuck fermentation, which is really discussed topic nowadays. Bachelor's thesis is focused on the influence of nutrition of the yeasts on progress of fermentation and on the most common reasons which leads to stuck fermentations. The part of the thesis is also an introductory chapter oriented on meaning of nutrition of grapevine straight in vineyard, the evolution of nitrogen compounds in grapes and its form. The essence of this thesis was to focus on the forms of nitrogen occurred in grape musts, its utilization by yeasts and assimilative mechanisms of nitrogen, as well as to describe a stuck fermentation and recommend a technological advance for a practice
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Vplyv asimilovatelného dusíka na produkciu prchavých kyselín v priebehu alkoholovej fermentácie
Maťas, Ján
This master work was focused on fermentation of a grape wine must and production of volatile acids by yeast. Work in theoretical part deals with assimilation substances available for yeast with focus on a nitrogen compounds. Its content's in grape must and impact on a fermentation process. Furthermore, the work described in the possibility of creation of acetic acid and the possibility of its elimination from the must and wine. At the end of the theoretical section lists the types of yeast nutrition with a detailed description and uses. The practical part is focused on experiments conducted on Faculty of Horticulture, Mendel University. The experiment was composed of 10 variants, and each variant was used by another dose of a different kind of nutrition. Progress has been observed to form acetic acid and decrease the assimilation of substances. Of all the variants was the most different option 0 for which he was also a different view changes assimilable nitrogen
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Management oxidu siřičitého při výrobě bílých vín
Herzán, Jakub
This bachelor thesis deal with management of sulfur dioxide during white winemaking. It describes SO2elements in wine and thein chemici properties and thein significance. The thesis show sthetypes of wines which can be produced on basis of different dispensing of SO2. First charter deals with sulfur dioxide as chemical element, its properties and its importace for wine. Reasons of sulfur dioxide application on to grapes, to a juice and to a wine were discribed. The next charter deals with description of individual elements of sulfur dioxide in wine, specifically active, free and bound SO2 and also chemici substances that are bound there to. In the thesis was also discussed endogenous SO2. In the next part of thethesis were given forms of sulfur dioxide, which maybe used for sulfurization of wine.The thesis also deals with reductive types of wine, technological methods of wine production named surlie and problems of malolactic fermentation. Pinot Gris varienty was characterized in experimental part of the thesis. It was also described processing of grapes, fermentation, subsequent clarification and stabilization of wine and also all methods used fo revaluation. There is also shown a diagram which illustrates proces of the experiment. Results are presented in monitoring of the development of volume of free and bound sulfur dioxide foreach variant, their basic analytical parameters, need of clarifying agents for specific variant and also sensory evaluation.
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Výskyt kvasinek v silážích a jejich význam
Vaculíková, Barbora
The aim of the study was to assess the effect of yeast in silage and verify the fact that the additives will ensure inhibition of undesirable microorganisms. The literature review focused on the metabolism of yeast, their importance in silages limitations and possibilities. Model experiments were performed with peas with barley silage and with corn silage. The influence of additives on the final quality of the silage and their influence on the content of microorganisms, together with the quality of the fermentation process, was assessed. According to the provided measurements it can be argued that the use of additives was only partly due to the limitations of yeast and aerobic stability. Chemical preservatives based on organic acids favorably slowed the onset of secondary fermentation in peas with barley silage, even though there was no suppression of the number of yeast on this option. The negative correlation of yeast dry matter content was confirmed for the corn silage (r= 0.6219). In the silage with a chemical preservative (2,402 +- 0,775 log CFU/g) positive effect (P<0,05) on the limitation of yeast compared was detected to the control silage. Based on measurements of pH the degree of contamination of yeast cannot be evaluated. It was confirmed that even the best additive cannot guarantee quality and stable silage, if the principles of silage are not adhered to.
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Vliv vybraných preparátů při technologii výroby bílého vína na jeho výslednou kvalitu
Žiška, Zbyněk
This paper assesses the influence of yeast agent on the final quality of wine. It consists of two main sections -- theoretical and practical. The Theoretical section explains where yeast is located, describes strains mportant for wine production, fermentation methods and factors that influence the process of fermentation. Next section is dedicated to the biochemistry of fermentation, constitution of wine and to aromatic substances. The last part describes enzymatic agents used for hydrolisis of pectins and glycosidic binding. The experimental part of the thesis describes production of Chardonnay. There is a description of analytical methods used and evalution of results in the form of a discussion in the concluding section.
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Vliv účinných látek z rostlin na kvasinky kontaminující mléko a mléčné výrobky
Javorský, Jan
The purpose of this graduation theses is to enlighten the mechanism which influences active substances from plants in specific yeasts types. Literature research focuses on yeasts and their importace in dairy as well as antimicrobial influence of active substances in plants. Three types of essential oils were selected for the purpose of experimental determination; essential oil from melissa, essentiaĺ oil from rosemary and essential oil from thyme. Antimicrobial effect of essential oils was tested on specific yeasts types, isolated from specific dairy products samples. The next step after yeasts identification was testing antimicrobial influence of essential oils using disk diffusion method and broth dilution method. The influence of essential oils was tested in two concentrations, 1 % and 10 %. The best result employing the disk diffusion method was achieved using 10 % concentration essential oil from melissa. Essential oil from rosemary resulted as worse option. The best effect employing the broth dilution method was measured when using the essential oil of rosemary, whereas the essential oil derived from thyme showed the least effect.
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Možnosti vybraných kvasinkových kmenů v technologii výroby piva
Caltová, Jana
In this Bachelor thesis I deal with use of yeast strains by beer production. The first part of this work is dedicated to the history of beer production and the use of the yeast strains by the influence of beer. It is explaned the diference between lower and upper fermentation. It talks about the history of beer production and its technology. In the next part of my work I deal with influence of bakterium that are used in beer industry. In the end of my work I deal with the anaerobic glycolysis and ethanol fermentation.
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