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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Využití suchého ledu v technologii vín révy vinné
 Holešinský, Radim
This Diploma thesis contains information about cryomaceration and using of dry ice in wine technology. Base on that we could compare differences in basic wine parameters or amount of fenolic and sensoric contrasts in mature wines. In theoretical part of this thesis are describe principles of cold maceration or cryomaceration, but main focus was on maceration method with dry ice. In next part we oriented on calculating total costs and usefulness of dry ice. Final part is all about maceration and squeezing of blue grapes. In the beginning of experimental part is described variety Frankovka in general, which was used to this experiments. In following article is explained how the experiment was handled, what practices were used for it and why I chose analytic and sensoric method for this experiment. In Final part are presented graphs, results, conclusions we made in this experiment.
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Vliv odlistění révových keřů bílých odrůd na regulaci cukernatosti a kyselin v hroznech
 Holešinský, Radim
The main aim of this bachelor thesis was to determine the effect of the defoliation zones to regulate the sugar content of grapes and the content and composition of acids in the grapes. In the introduction describes the meaning and function of leaf area. The following is a description of the composition of the berries, basic sugars and acids, their development in the berries during the growing season and the impact of sugars and acids on wine quality. In the next chapter the importance of agro-technical action contributing to the formation of leaf area. In the end is described defoliation zones grapes. What does it mean defoliation, what are the most appropriate terms, the extent and intensity of defoliation and defoliation recommendations into practice.
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1 Holešínský, René
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