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The conjunctions "if" vs. "whether" in interrogative subordinate clauses
Žáková, Iveta ; Brůhová, Gabriela (advisor) ; Šaldová, Pavlína (referee)
The BA thesis focuses on the variation between the two conjunctions if and whether in subordinate closed interrogatives. Since the two subordinators are from the semantical point of view regarded as interchangeable, they represent competing variants between which the speaker can freely choose. It is believed that speakers' preference for either one or the other variant is determined by internal or external variables. The purpose of this study is to examine this phenomenon in order to provide further knowledge about the influence of variables determining speakers' choice between the two options. The study is corpus-based; the research part is devoted to examination of 200 examples of closed dependent interrogatives introduced by the conjunction if or whether, excerpted from the spoken version of British National Corpus 2014. The collected data are examined from the point of view of a single variable, starting with the internal factors proceeding to the external. The analysis initially focuses on the examination of governing verbs and sentence type. Then, it is investigated whether the character of the subordinate clause plays an influential role; the examination is devoted to the syntactic function realised by the clause, to finite or non-finite, as well as alternative or non-alternative character....
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Porovnání kvality hroznů a vína z ruční a mechanizované sklizně u odrůdy Sauvignon blanc
Žáková, Iveta
Machine harvesting is the most widely expanded vineyard mechanization practices today. Foreign research into the effects of mechanization demonstrated that the grape quality was unaffected, in some cases, improved with the introduction of machine harvesting. In 2015 within the framework of this diploma work the experiment was performed by Sauvignon blanc. All data were subjected to Analysis of variance at P < 0,05. Although statistical differences were found in the grapes by total acidity and type of harvesting, statistical differences were not found in wine. Wine produced from machine grape harvesting were more fruity in sensory analysis.
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Vliv kmene kvasinek na volatilní látky odrůdy Sauvignon ve víně
Žáková, Iveta
The aim of this bachelor thesis is to form a summary of sensory important groups of organic compounds typical for Sauvignon blanc wines. In this thesis we discuss not only the influence of yeasts on formation of volatile compounds, but the influence of some other factors such as temperature, oxygen or vineyard management. In general, aroma characters of Sauvignon blanc wines can be divided into two classes, "green" and "tropical". The "green" characters are the results of methoxypyrazines, "tropical" characters in Sauvignon blanc wines come from volatile thiols developed during fermentation, with contribution from fermentation - derived esters. In consideration of all collected information it can be claimed that the fermentation product profiles of wine made with different yeast strains can be varied depending on yeast strain used for fermentation. While the green characters in Sauvignon Blanc wines can be manipulated through vineyard management, the tropical characters depend on the wine yeast strain used during fermentation.
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