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Business plan
Prátová, Zuzana ; Osička, Jaroslav (referee) ; Heralecký, Tomáš (advisor)
Aim of my baccalaureate work is make - up entrepreneurial intention for the new small family viticultural firm. Among main foundation project will belong to his exercise at requests for grant from of the State's agricultural interventional fund (SZIF). Project begins with vision and profile companies, continues with marketing inquiry of the market and further includes production, marketing and financial plan. At the end of the work is perspective policy of those viticultural firm to the future.
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Business Plan
Prátová, Zuzana ; Tuč, David (referee) ; Heralecký, Tomáš (advisor)
The aim of my dissertation is forming of bussiness plan for providing of accommodation services without boarding, situated in a small vinicultural village, considering and choosing of the most suitable form of its financing. The project begins with a vision of owners, it continues with marketing analyses and a market research, a preliminary financial calculation and it finishes with choosing of the suitable investor.
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Business plan
Prátová, Zuzana ; Osička, Jaroslav (referee) ; Heralecký, Tomáš (advisor)
Aim of my baccalaureate work is make - up entrepreneurial intention for the new small family viticultural firm. Among main foundation project will belong to his exercise at requests for grant from of the State's agricultural interventional fund (SZIF). Project begins with vision and profile companies, continues with marketing inquiry of the market and further includes production, marketing and financial plan. At the end of the work is perspective policy of those viticultural firm to the future.
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Business Plan
Prátová, Zuzana ; Tuč, David (referee) ; Heralecký, Tomáš (advisor)
The aim of my dissertation is forming of bussiness plan for providing of accommodation services without boarding, situated in a small vinicultural village, considering and choosing of the most suitable form of its financing. The project begins with a vision of owners, it continues with marketing analyses and a market research, a preliminary financial calculation and it finishes with choosing of the suitable investor.
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Porovnání analytických a senzorických vlastností vín zrajících v různých skladovacích nádobách
Prátová, Zuzana
The aim of this thesis was to compare the analytical and sensory attributes of wines aged in different storage containers for a certain period of aging . The theoretical section describes wine storage containers from history to the present, their advantages and disadvantages. There are more details of barrique barrels , their processing and burning . The following section discusses the selection of appropriate containers for alcoholic fermentation. There is an important process of biological degradation of acid before red wine maturing, which is described in the next chapter. A large part of the chapter is devoted to wine aging . There are some effects in terms of oxygen, depending on maturation, pH for red wine colours, pH of the acid. An important chapter is the aging of wines in barrique barrels , followed by a change of phenolic compounds, dependence of oak and volatile compounds on physico -chemical characteristics of wines. In subsequent chapters there is explained the concept of wine aging , there are cataracts, diseases and defects of wines that may occur during aging . In the experimental part I used two red wines and one white wine . Wines were divided into inert containers and various barrels of different manufacturers and volumes. Red wines were produced in the same technology manner and the aging conditions (temperature , humidity) were the same as well. The aim was to evaluate the analytical and sensory values of wines for the time of one year . The attempt for white wine was aimed for the time of three months. The main intention was to monitor changes in the content of phenolic compounds : polyphenols, anthocyanins , polyphenols amount of gallic acid, hydroxycinnamic acids and flavonoids. Differences for each wine were observed depending on the container size and the ripening time. The senzory evaluation was an important parameter. Wines matured in barrels showed aromatic complexity and tannin structure with finesse .
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