|
|
The ecological grape and wine production
Kalábová, Jana ; Pořízka, Jaromír (referee) ; Omelková, Jiřina (advisor)
Bachelor´s thesis is focused on technological processes of production of wine and now very mature producing organic wines. It describes the principles of organic farming and organic way of growing grapes. It provides basic information about grape wine, which is an important raw material for wine production. It refers also to the modern protection of ecologically grown plants from fungal diseases and pests. The aim of experimental part was to examine the effects of aqueous extract of dried sage to the growth of microorganisms. Sage contains protective substances effective in preventing of pests. The results showed, that the extract from the stems showed inhibitory effect on some selected microorganisms, but the extract from the leaves did not show inhibition.
|
|
|
Factors influencing the quality of red wine
Zechmeisterová, Lucie ; Vránová, Dana (referee) ; Omelková, Jiřina (advisor)
In my thesis, I focused on monitoring of microorganisms in the sample of red grape juice and on the interactions between yeasts, bacteria and filamentous fungi. Three different media were applied for the cultivation of microorganisms; firstly for monitoring of total volume of microorganisms, secondly for yeasts and third time for lactic acid bacteria. The indirect method was used for the determination of the amount of viable cells. This method consists in enumerating of visible macroscopic colonies grown up on agar plates. When the cells grew up, the forms of colonies were analyzed visually and the morphology of microorganisms was detected microscopically. The operating time of enzymes in grape juice in the production of red wine was monitored after application of commercial enzymatic preparation. The enzym action in grape juice was observed on the basis of the process of degradation of high – molecular substrate by enzymes through the use of Ubbelohd´s viscometer. The research findings provided a lot of knowledge about the occurance of microflora in the process of production of red wine. The commercial preparations added to grape juice played a significant role.
|
|
|
Microbiology of wine
Valicová, Markéta ; Navrátilová, Jana (referee) ; Omelková, Jiřina (advisor)
The aim of this work was the investigation of the amount and the composition of microflora during the winemaking of red wine. The study was performed in 3 factories in Velké Pavlovice region, where each of them utilized its own technological approach. According to this, during the period of preliminary fermentation, 3 different technological procedures were used, which differed in application of commercial yeasts and enzymes, and sulphur dioxide. They differed also in the temperature during the period of alcoholic fermentation and the application of commercial bacteria during the period of malolactic fermentation. From the experimental results follows that the application of different technological approaches leads to the differences in the number of both yeast and bacteria viable cells and the total number of microorganism cells in the period of preliminary, alcoholic and malolactic fermentation.
|
|
|
Yeasts in wine making process
Horká, Daniela ; Vítová, Eva (referee) ; Vránová, Dana (advisor)
This bachelor thesis deals with an observation of yeasts cell influence on the wine production process and also on its final property. Yeast cell isolation and identification from Green Veltliner wine variety of grape juice were made. Basic microbiological operations and molecular – biological methods based on PCR – RFLP were used. Monitoring of chemical changes in fermented Hibernal variety of grape juice with using spectrophotometric method was carried out. The total antioxidant activity of fermented grape juice and pH were the parameters which were measured. Autochtonous yeast which was isolated fromthe berries surface in our laboratory last year was used during production of the Hibernal varienty of grape juice. Specialized literature for the chosen topic were analysed within this thesis. Moreover, history of wine production, grapewine charakteristics, morphological structure and chemical composition of grapes were desribed. Partial stages of the wine production technology, final wine modification and principles of used methods were investigated at the end of the thesis.
|
|
|
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.
|
|
| |
|
|
The biochemical parameters of wine and their changes during ageing
Vacková, Tereza ; Hudeček, Jiří (advisor) ; Hodek, Petr (referee)
3. Abstract Wines marketed under the same brandname and designation may differ in color and other characteristic, as they may come from different batches. These differences may reflect different concentrations of individual components in wine, reflecting, for example, different compositions of individual cupages. We used the reagent set "Malá vinařská laboratoř" (supplied by the BS Vinařské závody, Velké Bílovice, ČR) to determine principal parameters of two samples of a white wine with the same brandname, differing in color. For comparison, one sample of red wine was studied with the same methods. After opening the wine, we followed the changes of selected parameters during ageing, for 14 days (keeping the wine in a cold place), and also in a short-term experiment under elevated temperature. Our laboratory data were complemented by a more detailed analysis of phenolics and other antioxidants, performed in a specialised laboratory (Mendel Agricultural University, Brno, ČR).
|
|
|
The biochemical parameters of wine and their changes during ageing
Vacková, Tereza ; Hudeček, Jiří (advisor) ; Hodek, Petr (referee)
3. Abstract Wines marketed under the same brandname and designation may differ in color and other characteristic, as they may come from different batches. These differences may reflect different concentrations of individual components in wine, reflecting, for example, different compositions of individual cupages. We used the reagent set "Malá vinařská laboratoř" (supplied by the BS Vinařské závody, Velké Bílovice, ČR) to determine principal parameters of two samples of a white wine with the same brandname, differing in color. For comparison, one sample of red wine was studied with the same methods. After opening the wine, we followed the changes of selected parameters during ageing, for 14 days (keeping the wine in a cold place), and also in a short-term experiment under elevated temperature. Our laboratory data were complemented by a more detailed analysis of phenolics and other antioxidants, performed in a specialised laboratory (Mendel Agricultural University, Brno, ČR).
|
|
|
Yeasts in wine making process
Horká, Daniela ; Vítová, Eva (referee) ; Vránová, Dana (advisor)
This bachelor thesis deals with an observation of yeasts cell influence on the wine production process and also on its final property. Yeast cell isolation and identification from Green Veltliner wine variety of grape juice were made. Basic microbiological operations and molecular – biological methods based on PCR – RFLP were used. Monitoring of chemical changes in fermented Hibernal variety of grape juice with using spectrophotometric method was carried out. The total antioxidant activity of fermented grape juice and pH were the parameters which were measured. Autochtonous yeast which was isolated fromthe berries surface in our laboratory last year was used during production of the Hibernal varienty of grape juice. Specialized literature for the chosen topic were analysed within this thesis. Moreover, history of wine production, grapewine charakteristics, morphological structure and chemical composition of grapes were desribed. Partial stages of the wine production technology, final wine modification and principles of used methods were investigated at the end of the thesis.
|
|
|
Factors influencing the quality of red wine
Zechmeisterová, Lucie ; Vránová, Dana (referee) ; Omelková, Jiřina (advisor)
In my thesis, I focused on monitoring of microorganisms in the sample of red grape juice and on the interactions between yeasts, bacteria and filamentous fungi. Three different media were applied for the cultivation of microorganisms; firstly for monitoring of total volume of microorganisms, secondly for yeasts and third time for lactic acid bacteria. The indirect method was used for the determination of the amount of viable cells. This method consists in enumerating of visible macroscopic colonies grown up on agar plates. When the cells grew up, the forms of colonies were analyzed visually and the morphology of microorganisms was detected microscopically. The operating time of enzymes in grape juice in the production of red wine was monitored after application of commercial enzymatic preparation. The enzym action in grape juice was observed on the basis of the process of degradation of high – molecular substrate by enzymes through the use of Ubbelohd´s viscometer. The research findings provided a lot of knowledge about the occurance of microflora in the process of production of red wine. The commercial preparations added to grape juice played a significant role.
|
guest ::
