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Vliv agrotechnických zásahů ve vinici na obsah barviv a tříslovin u modrých moštových odrůd révy vinné
Lokaj, Jakub
The scope of this thesis is to analyse available sources and evaluate the influence of agrotechnical interventions on the content of tannin in blue must cultivars of grapevine. The first part summarizes the information about chemical substances present in grapes focusing on a group of substances called polyephenols. A description of individual agrotechnical interventions together with results of studies published abroad follow. Finally, the agrotechnical interventions suitable for the chosen area of production are discussed and recommended. The result of the thesis states that to reach the optimal content of pigments and tannin, it is necessary to reduce load on plants, provide sufficient amount of sunshine on a surface of leaves and on grapes, balanced fertilization and sufficient irrigation. All chosen agrotechnical interventions must be executed in a suitable period of time.
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Technologické možnosti výroby klaretu - historie a současnost
Fráňová, Anna
This bachelor thesis deals with the technological methods of claret production, its history and the current production of these wines. The literary overview in the first chapter deals with the definition of the term and a summary of all its meanings. The second chapter focuses on the technological methods of the production of clarets and the third chapter deals with grape varieties that are suitable for the production of clarets. Part of this thesis is an attempt at claret production, which is described from grape harvesting and the method of production to its final evaluation. Here we determine the suitability of individual grape varieties for claret production based on a comparison of sensory evaluation and analytical analysis.
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Monitoring biologicky aktivních látek ve vybraných druzích piva
Buchtelová, Hana
Theoretical part of diploma thesis briefly describes the production of filtered, unfiltered and non-alcoholic beer, including the characteristics of raw materials. Further, the most important biologically active substances, beneficial to human health, are described. These ingredients come within the technological processing from malt and hops. Their representation is influenced not only by the variety of hops but also its habitat, external conditions during the vegetation and technological process of production. Studied constituents affect the chemico-physical characteristics of beer, such as the formation of the foam, its aging, oxidation, and also the organoleptic properties. They also have a positive impact on consumer health through antioxidant, anticarcinogenic and antimicrobial effects. The practical part deals with the determination of selected biologically active substances, determining the difference between their content in filtered, unfiltered and non-alcoholic beer. Qualitative and quantitative content of these compounds was studied using advanced analytical methods.
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Obsahové látky v káve
Ježovičová, Lucia
Ježovičová, L. Substances contained in coffee, Bachelor thesis. Brno: Mendel Univer-sity, 2015. The Bachelor thesis is focused on the substances present in coffee with special emphasis on phenols. The introductory part of the thesis deals with the characteristics of a coffee tree and basic production technology. Individual technological stages (collecting, dry-ing, roasting etc.) greatly affect the final product and therefore the final content of substances. More space, compared to other substances, is dedicated to caffeine and chlorogenic acid(s). The practical part reports quantification of phenols and amino acids in selected samples of instant coffee.
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Separation and determination of bioactive compounds in food
Dvořáčková, Eva
Herbs are widely known for their numerous applications in the food industry; however, there is increasing interest in their pharmaceutical properties. In recent years, major research has been focused on the biologically active derivatives of medicinal plants, mainly because of their potential anti-tumor activity and protective effects with respect to the cardiovascular system. This thesis summarizes the biosynthesis of phenolic compounds mainly responsible for such positive health impacts, the methods of antioxidant capacity determination, and the protective health effects of medicinal herbs. The experimental part is dedicated to extraction methods and the determination of phenolic compounds from herbs, as well as the possibility of applying herbal infusions into raw goat whey in order to extend its shelf-life.
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Determination of organic substances in tar formed after biomass combustion and gasification
Hájek, Radek ; Mravcová, Ludmila (referee) ; Vávrová, Milada (advisor)
Biomass pyrolysis and gasification techniques count among basic technological procedures for its use as a source of energy. As a side-effect, production of tar can be considered. Tar is a complex mixture of various organic compounds and affects negatively both the environment and the facilities where biomass is processed. Within the scope of this master thesis the analysis of tar samples from different materials was performed. As an appropriate analytical method the gas chromatography combined with flame ionization detection (GC-FID) and time-of-flight mass spectrometry (GC-TOF-MS) was chosen. The concentrations of volatile organic compounds known as BTEX, polycyclic aromatic hydrocarbons (PAH) and phenolic compounds were assessed.
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Problems of phenols in water
Tylichová, Petra ; Čáslavský, Josef (referee) ; Doležalová Weissmannová, Helena (advisor)
This bachelor`s thesis deals with the issue of phenols in the waters. The theoretical part summarises the information about the characteristics of the phenols, its use, appearance in the environment, and its effects on human health. There are described methods of determination these substance in the waters. The last chapter disserts on possible methods of eliminating the phenols from the aqueous environment with special attention paid to the adsorption method. Part of this thesis is also dedicated to the chlorinated phenols which originate from chlorination of the phenolic waters and which cause the sensory interferences of the waters. The experimental part of this thesis is dedicated to removing the phenol from a model water through the adsorption into a powdery active carbon Norit SA SUPER.
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