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Architecture in Landscape - Winery
Zelenková, Jitka ; Menšíková, Naděžda (referee) ; Urbášková, Hana (advisor)
The project designs a small family winery near Strachotín, on the bank of Nové Mlýny. The land area is 35,9 hectares and the height difference is about 30 metres. There are a beautiful views of the Pálava Hills. One of the basic ideas was to link the vineyards with the embankment. Therefore, the proposed buildings are divided into two parts - the Wine Center ( including production, presentation and sales) and a restaurant with a pension. The buildings are based on the traditional archetypal shape - a rectangle and a gable roof. The asymmetrical roofs evoke panorama of Palava. Offset the production hall and the visitor centre allows free passage and the building does not act as a barrier.
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Honza`s Winery
Lavička, Jan ; Konečná, Petra (referee) ; Králová, Zuzana (advisor)
The diploma thesis deals with the design of a winery with accommodation facilities. The whole area consists of the main building, a building for storage of garden equipment and wooden cabins for lodging during summer time. The diploma thesis is mostly focused on the design of the main building with the winemaking facilities, five rooms on the second floor and technical background. All buildings in the area are appropriately placed considering the cardinal points and they are logically connected with each other by means of roads. The main building is fully provided with cellars where the largest part of the production and the sampling and presentation rooms are found. The shape of the floor plan displays a shape of the letter “u” with two above-ground floors. The whole second above-ground floor is created as a relaxation zone for the guests. Each room has its private balcony with a nice view of the neighbouring vineyards. The roofing is implemented by the flat roof with extensive vegetation and wooden roof trusses, fitting into the surrounding landscape.
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Winery and guest house
Mrkvicová, Kateřina ; Pospíšil, Tomáš (referee) ; Pěnčík, Jan (advisor)
In my thesis I have dealt with a building plan of a winery and a boarding house located in South Moravia. It is a detached house which is embedded in a mildly steep land. The building itself is barrier free. There are two floors and a basement. There is a production of wine in the basement. It is separated into several parts such as a clean preparation room, a storeroom for wine bottles and storeroom for Nitrogen bottles, hall, emploees´area, and export. The basement and the first floor are conected with an elavator. The first floor is supposed to serve the visitors. There is a reception, a large degustation room, bar, kitchen and the sanitary facilities on the first floor. On the second floor there is acommodation for visitors. There are seven rooms adapted for two or three people. The vertical brickwork in the basement is formed by concrete blocks 50 by producer BEST. The above - grade vertical brickwork is made of ceramic blocks POROTHERM PROFI 44. The bulding is insulated with thermal insulation system Baumit open Premier. The horizontal construction is made of ceiling panels SPIROLL. A roofing above the second floor is made of nailed ties. The roof has saddle shape and is double skinned. Total height of building is thirteen metres. In front of the building there is parking lot for twelve cars and one place for disabled.
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Influence of grape growing methods on yeasts community
Jiříková, Ivana ; Vojtíšková, Marie (referee) ; Vránová, Dana (advisor)
This diploma thesis has analyzed the effect of organic wine-growing on the wine yeasts population. The wine yeasts were isolated from the Pinot Noir variety. They were identified by the molecular biological method PCR-RFLP. The theoretical research compiles basic information on yeasts, knowledge about the red wine production as well as information on molecular biological methods. The experimental part utilizes the 5,8S-ITS rDNA specific segment for analysis. The segment was amplified using the ITS1 and ITS4 primers and subjected to restriction analysis. The restriction analysis has used these restriction endonucleases - HaeIII, HinfI, Taq?I, AluI and MseI. The BioNumerics software was then used to compare genetic similarity between the isolated yeasts and these were taxonomically classified.
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Yeasts and wine
Palíková, Petra ; Vadkertiová, Renata (referee) ; Vránová, Dana (advisor)
This thesis deals with isolation and identification wine yeasts from grapes and must. For analysis was used white wine Sauvignon that was grown and producing after needs ecological agriculture. Remove samples were processed in laboratory and by the help of dilution method were obtained pure culture isolated yeasts. In the following step, by the application of commercial kit UltraCleanTM Microbial DNA Isolation Kit we were able to isolated individual DNA that it was used to the next analysis. Isolated DNA was amplification by PCR method with ITS1 and ITS4 primers. PCR products were detected on agarose gel. Amplification samples were chopped five restriction endonucleases: HaeIII, HinfI, TaqaI, AluI and MseI. Chopped DNA was detected by the same way as PCR products and it was compared with restriction patterns of collection yeasts. In the next step it was compared genetic similarity of isolated yeasts by using BioNumerics software. As a criterion it was used Pearson coefficients and UPGMA clastering analysis. The result is dedrogram of genetics similarity isolated yeasts.
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Monitoring of wine yeasts population during fermentation of wine cider
Krätschmerová, Kateřina ; Vojtíšková, Marie (referee) ; Vránová, Dana (advisor)
This thesis deals with identification of wine yeasts isolated during fermentation process of wine cider and grapes of Sauvignon grape variety, grown in the integrated vineyard. The identification and taxonomic classification is faster and easier due to the progress of molecular methods. In this thesis PCR-RFLP method was used for identification of yeasts. Sequences of DNA specific for each species were analysed. These sequences were amplified by means of PCR method and by using ITS1 and ITS4 primers. In following step, they were put through the restrictiction analysis with five restriction endonucleases. Fragments of DNA were separated by horizontal electrophoresis. The electrophoreograms were evaluated by BioNumerics software and final dendrogram representing genetics similarity of isolated yeasts was created by using UPGMA claster analysis. The basic information about yeasts and their identification by molecular methods are described in the theoretical part of this thesis.
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The identification of Saccharomyces yeasts during fermentation of white grape must.
Zdeňková, Michaela ; Vojtíšková, Marie (referee) ; Vránová, Dana (advisor)
This thesis is concerned with the identification of the yeasts belonging to Saccharomyces species, which is participating in the particular fermentation phases of the white wine. The rapidity that we are able to identify the yeast strains is the significant factor for appreciation the fermantation proces quality as well as final product quality – the quality of wine. The molecular biology method developing is gradually limiting the using of traditional identification methods mainly because of their time intensity. In this thesis was used molecular method PCR-RFLP as an implement to quick and accurate identification of particular strains of yeasts. The specific DNA section was amplified by the help of PCR and consequently amenabled to the restrict analysis. The restrict endonukleas fissiled DNA to fragments specified for the certain strain of yeast. The fragments were detected by horizontal electrophoresis. To compare the fragments with type yeast fragments made us possible to identify the trast strain and its taxonomy classification. The literature search contains the basic information about the yeasts and their using, the information about wine making as well as the PCR-RFLP method principle.
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Architecture in landscape - Winery
Melnyková, Oksana ; Herzanová, Pavla (referee) ; Urbášková, Hana (advisor)
The aim of this thesis was to design a facility for wine in South Moravia, situated near the New Mills dam. In addition to stemming the needed space for storage, pressing, packaging and export of guilt, I also suggested areas for visitors, especially exhibition space, restaurant, shop wine, tasting room, suite accommodations. The building includs apartment for owner of wineries. The building is designed with regard to environmental concerns.As part of the concept of ecological water purification and also its natural resources (eg ground heat exchanger, solar collectors). An important component of the concept is not only the building itself but also all aspects related thereto, in particular the inclusion of wine in the landscape and future land use in its vicinity. You need to create a place that becomes something more than the actual building. Also to enhance cycling and visit rate in this area I suggested the boat rental, which, along with smaller restaurant and bicycle store contributes to a better use of waterfront and water reservoir.
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Význam a využiie kyslíka vo vinárstve
Jakubec, Martin
The aim of my Bachelor degree work is to point out to oxygen as a part of daily life of us -- humans, wine and to the various aspects of oxygen effects during various winemaking processes. In the process of fermentation at white wines and in the process of maturing at red wines. The oxygen has got important role in negative wine oxydation, which the wine maker strives to restrain. Further, it is good to know how to prevent negative oxygen effects and how to make use of possitive attributes of oxydation. The methods of oxygen determination in wine have been mentioned too, though they are not use in practise. On the other hand, oxygen is necessary during winemaking process of oxidative types of wines such as Tokay selections, Port wine and sherry.
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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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