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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.
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ResPublica/Civitas Socialis - Strachotín
Ildža, Lukáš ; Klein, Pavel (referee) ; Nový, Vítězslav (advisor)
The aim of the project is to design a public building in the place, where phenomena of Pálava mountains, reflecting water surface and wine tradition meet. It is right in the area of Strachotín village. Project is trying to harness the power of these qualities to create a special attractive house. But also, the house is showing the viewer new perspective on these entities, which would not be seen without it. The location and concept of this wine house is strengthening the link between village and Pálava reflected in water. Therefore, the main part of interior is oriented exactly on the axis between these two poles. Secondarily, house contains the small museum of local history. In terms of technical aspects, we are dealing with the floating house, which is not affecting the building of dyke in no way.
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Monitoring of selected metals in comercial bio wines
Bortlová, Alžběta ; Reichstädter, Marek (referee) ; Pořízka, Jaromír (advisor)
This bachelor thesis is focused on monitoring of selected metals in commercial organic wines. The aim of this thesis was to compare element content of organically produced wines with wines originating from other agrotechnical production system. Optical emission spectrometry with inductively coupled plasma (ICP-OES) was used for element analysis of wine. Statistical method analysis of variance has been used to assess whether the concentrations of the elements showed statistical differences between wines originating from organic production and wines originating from other production systems. Statistical differences were found in 3 of 20 analysed elements. Correlations between the element analysis and type of production system of grapevine were observed in content of the zinc, nickel and manganese.
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Winery Marcinčák Novosedly
Buchta, Václav ; Klement, Miloš (referee) ; Boleslavská, Yvona (advisor) ; Kacálek, Petr (advisor)
The bachelor's final project is based on atelier project of the third semester of the bachelor's study program. The object is distinctly different from the original. The task was to design a winery with recreational capacity and social facilities. The plot is located on Stará hora in the regulation plan of the Novosedly village. The surrounding areas of the construction site are vineyards and other agricultural lands. there is a considerable view of the surrounding countryside, including the Pálava protected landscape area. The solved plots are gradually sloping towards the southwest. the investor demands designing of a production wine hall with at least six tanks and storage facilities. furthermore, the assignment to create 10 double accommodation units, a social room for private events and a public representation part. The building compactly combines three functions together to minimize heat loss, but at the same time it uses three different access areas: public, private and industrial. The construction respects the surrounding terrain in its shape and retains rainwater on green roofs or in the storage tank. The material solution of the exterior is based on trapeze sheet ventilated facade of white color and a reflective glass surface. the interior is industrially designed. concrete and ceramic surfaces are aesthetically visible. Technical distributions are run on the surface of structures. Generally It is dominated by concrete, ceramic surfaces and stainless or galvanized steel elements.
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Determination of residues of the selected pesticide effective substances in wine using the GC/MS method
Ehrenbergerová, Martina ; Benešová, Karolína (referee) ; Mikulíková, Renata (advisor)
The grape is one of the oldest cultivated plants. It can be consumed as a fruit or it can be used as a raw material for making stews, juices or the cultivated drink – wine. Generations of wine-makers have been striving to improve both the cultivating conditions of vineyards and the quality of wine. Many harmful elements, such as herbivorous pests, diseases and storms are important factors that can have a negative impact on crop quality. To regulate the effects of these factors, an integrated protection system is used, incorporating agronomical measures, resistant varieties and a wide spectrum of pesticides. However, increasing the usage of pesticides brings certain dangers to both the production quality and the environment. This necessitates the monitoring of the negative effects, including the content of pesticide residues in the grapes. My thesis studies and experimentally assesses selected pesticide residues in certain wine samples.
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Use of secondary raw materials from wine production
Lajtman, Roman ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with using of grape pomace, waste from wine industry. It also deals with the determining of total phenolic substances in a grape pomace. The theoretical part focuses on the characteristic of grape, the chemical composition of wine, making of wine and mainly on use of secondary raw materials. It also describes phenolic substances, their division and finally something general about using experimental methods. In the experimental part a red grape pomace´s extraction was made. The extractions were made in different solvents, in a mixture ethanol-water (ratio 20:80; 40:60 and 60:40), also in a mixture glycerol-water (ratio 10:90; 20:80 and 40:60) and at the end in water. The extractions were made in a different time and the purpose was to optimize the extractions and to get the highest yield of phenolic substances, antioxidants. Time and economically side played an important role to find out and to choose the best solvent. In the results, as the best and the optimal extraction´s solvent on extraction of red grape pomace was chosen the mixture ethanol-water and ratio was 60:40. That mixture extracted the most phenolic substances and relatively in the shortest time. During the optimization of sample weight was found out that optimal sample weight is 4 g of grape pomace. At the end repeated extraction was made. It is obviously practically worthless. After second step of extraction, the concentration of phenolic substances is more than a half lower than at the first step.
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Moravian wine centre Brno
Hostinský, David ; Velička, Jaroslav (referee) ; Dýr, Petr (advisor)
The presented diploma thesis was elaborated as an architectural study of the Moravian wine center in Brno according to the assignment. The aim was to create a multifunctional object, which will serve as a center of winery in South Moravian region and also as a cultural center related to wine and gastronomy. The proposal of the building was created with the five above-ground floor and one basement. It is situated in a rowhouse on the street Hlinky, which is historically associated with the cultivation and production of wine. The wine center consists of the restaurant, hotel, gallery, winehouse, shops, congress halls, offices of the Wine Institute and a garage with an automatic parking system.
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Analysis of main wine saccharides
Horáková, Hana ; Šabata, Pavel (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with determination of carbohydrates in wine. Theoretical part attends to production of wine from grape to treatment and training of wine. It refers saccharides in wine, especially glucose and fructose. The study provides an overview of the available sources concerning the possibilities of determination of carbohydrates in wine by chromatographic methods and Skalar automated chemistry analyser. The study shortly refers simple analytical methods for determination of wine saccharides. The experimental part based on this search deals with analysis of saccharides by high performance liquid chromatography with refractive index detector and UV detector on aminoalkyl column and determination of reducting sugars by Skalar automated chemistry analyser. Finally, the results of these methods were compared.
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Isolation, Identification and Characterisation of Microbial Communities of Wine and Selected Foods
Šuranská, Hana ; Španová, Alena (referee) ; Jarošová, Alžběta (referee) ; Omelková, Jiřina (advisor)
Proposed dissertation thesis deals with wine and artisanal cheeses microbiology. The first part is focused on identification of yeasts isolated from grapes and musts during production of white and red wines. The grape varieties were grown under the integrated and organic farming on Moravian vineyard. Yeasts were identified by ITS-PCR-RFLP method (amplifying internal transcribed spacer ITS: ITS1, ITS2 and 5.8S rDNA) and unknown species were subjected to partial sequencing of ITS rDNA region. In total, 524 isolates were divided into 14 different species belonging to six genus were identified from. The first stages of fermentation process were characterised by predominance of non-saccharomyces species especially H. uvarum. Due to increased ethanol concentration strains of S. cerevisiae prevailed in the later phases of the process. Further, partial aim of this study was to isolate and to apply selected autochthonous S. cerevisiae strains as starter culture during controlled industrial wine fermentation process. Genus Saccharomyces was distinguished from other non-saccharomyces species by ITS-PCR-RFLP. Further, in order to distinguish Saccharomyces genus at the species and the strain level, several molecular methods were applied including PCR-fingerprinting (rep- and RAPD-PCR), species-specific primers (multiplex and touchdown PCR), LSU-DGGE and interdelta PCR. Species-specific primers enabled us to distinguish some species of the Saccharomyces sensu stricto complex. Furthermore, interdelta PCR seems to be useful tool for S. cerevisiae strains identification. Among 120 isolated autochthonous strains belonging to Saccharomyces genus, 45 different strains were identified. Based on its sufficient technological properties (osmo- and ethanol tolerance, low H2S production etc.), S. cerevisiae 1-09 strain isolated from grape berries coming from moravian vineyard was chosen. Strain S. cerevisiae 1-09 was tested in small amount of must and after that also during industrial fermentation of red and white wine production. Based on the results of chemical and sensorial analysis, the strain seems to be suitable for application as the starter culture for winemaking process. The final part of this thesis is focused on quantification and identification of the yeasts isolated from artisanal cheeses and their by-products coming from Western Balkan Countries. Isolated species were identified by ITS-PCR-RFLP, partial sequencing and by physiological tests. Among the 20 yeast species found, D. hansenii, C. zeylanoides and Y. lipolytica were found to be predominant. Moreover, we developed culture-independent, semi-quantitative technique based on construction of ITS-clone library from metagenomic DNA to investigate complex fungal communities associated with artisanal cheeses and their by-products. Novel technique is based on direct extraction of total DNA from the sample. This was compared with culture-dependent ITS-PCR-RFLP and culture-independent LSU-DGGE methods. The results highlighted the discrepancies among these methods. Finally, the divergences among applied methods were confirmed by correlation analysis and by indices of general biodiversity and dominance of species. ITS-clone library approach combines the advantages of cultivation-based analysis and LSU-DGGE with semi-quantification of fungal species without the requirement of their cultivation. This study might open new perspectives in direct and complex analysis of yeasts and moulds in food matrices.
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