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Způsoby snížení a zvýšení obsahu kyselin ve víně
Holakovský, Jiří
Thesis is focused on reducing and increasing acids in wine. The thesis describes various important acids, which relate to various interventions. It also describes the legislative framework defining these authorized oenological interventions. The last part describes various methods and their descriptions execution to achieve the desired intervention in the amount of acids in the wine.
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Vplyv odlistenia viniča hroznorodého na reguláciu cukornatosti a kyselín v hrozne
Dolinajová, Barbora
Target of my bachelor work is to compare theoretical and practical perspective about relevance of defolation of vine and influence of his change and elective date towards qualitative parameters of wine grape, especially sugar content and acids. Bachelor work point out about relevance of defoliation of vine in question of prevention against fungal diseases, negative consequences of solar radiation and adhesion of optimal microclimate as well.
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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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Study of fruit ripening and storage
Langová, Jiřina ; Zemanová, Jana (referee) ; Babák, Libor (advisor)
There are many changes in fruit quality during its ripening and storage. The following four apple varieties were studied: Champion, Glostr, Golden Delicious and Idaret. Amount of reducing sugars, total amount of sugars, quantities of acids, refractive solids and loss of starch were monitored. The changes of parameters, the differences between the varieties and differences in storage were compared. Parameters were monitored from mid-August 2008, when the apples ripened. After the harvest, apples were stored in a cool box at 2 - 3 ° C and at room temperature 20 - 23 ° C. Apples stored in the cool box were analyzed till the end of March 2009, and apples stored at room temperature until the beginning of January 2009. Total quantity of sugars in all varieties increases before harvest, while it decreases after picking the apples. The quantity of reducing sugars in apples rises gradually and after their picking it falls significantly in apples stored at 20 - 23 ° C. In apples stored in the cool box it continues rising until the end of November, and then it also decreases. Losses of starch are considerable and they are accelerated after the harvest. The quantity of acids also decreases throughout and amounts of refractive solids increases. For all varieties there are significant changes in storage at 20 - 23 ° C. Temperature, therefore, significantly affects processing of sugars and acids in fruit respiration.
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Diffusion in humic gels.
Královič, Michal ; Pospíšilová, Ľubica (referee) ; Klučáková, Martina (advisor)
This bachelor thesis is focuses on study of heavy metals diffusion in humic gels. The objective of the work was to verify, whether the diffusion is influenced by methylation of humic acid. Cupric and nickel cation was used in this thesis. Absorbance of solutions in acceptor and donor diffusion cell part was measured spektrofotometrically.
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Vplyv odlistenia viniča hroznorodého na reguláciu cukornatosti a kyselín v hrozne
Soós, Tomáš
The aim of this study was to summarize findings on the effect of partial defoliation on quality characteristics of Vitis vinefera and to compare them with own experiment's results. An experimental vineyard in Malokarpatská vinohradnícká oblasť in The Slovak republic was chosen where Vetlínske zelené cultivar is grown. Here a partial defoliation of the same intensity was done at different time (before flowering / right after flowering / twice during grapes ripening) at the different grapevines. Quality characteristics of the grapes (total soluble sugar, total titratable acid, pH value ...) from the experimental vineyard were measured and compared with the quality characteristics of grapes from non-defoliated vines. The results of the experiment are in line with existing findings. Sugar content in berries of partially defoliated vines, where the defoliation was done right after flowering, was significantly higher than in berries of vines defoliated at other time or non-defoliated vines. Defoliation had no significant effect on total titratable acid in grapes and pH value. The level of yeast assimilable nitrogen was higher in berries of partially defoliated vines. In conclusion, defoliation soon after flowering had positive effect on grapes quality. Defoliation increased sugar content and yeast assimilable nitrogen in berries and improved the quality of grapes.
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