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Francúzska vinárska oblasť Bordeaux
Urminská, Hana
There is not an unified system for wine designation in France. Local areas are divided into individual appellations and each appellation has own rules wherein what is accentuated the most is the origin of the wine. The following thesis deals with the famous wine region Bordeaux in terms of history, terroir and distinctive appellation system. This historical region is considered as the most prestigious and famous wine district in France and the best red wine producer in the World. The most qualitative wines symbolize only 3 % from the whole production but these are the best that can be produced. The most popular region si Médoc with its 1855 historical appellation system. Another regions are Saint-Émilion, Pomerol, Graves and Entre-Deux-Mers.
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About the Cheese from Mokrá in Other Perspective
Prokopová, Martina ; Pauknerová, Karolína (advisor) ; Tošner, Jiří (referee)
The topic of the thesis is the production of cheese in a slovak village Mokrá. It is described from the perspective of Actors-Network theory and from the practice-turn point of view. The thesis combines the results of an ethnographic research on the location with an experimental ethnographic writing. It all comes from the notion, that cheese can be considered as an actor, that is able to influence physical and socio-cultural life of the cheesemongers. The cheese is taken as hybrid, natural, discursive and collective character. The author focuses on the agency of cheese primarily in the relationship to the bodies of the cheesemongers using the concept of practical understanding, as well as in the relationship to the landscape using the concept of terroir and taskscapes. In order to see the phenomenon of homemade cheese from a new perspective, the author writes from different space-time perspectives. At the beginning the space-time perspective is extended, so cheese is perceived as an event, what enables us to find new actors in the cheese production process. Afterwards the perspective is reduced to the world of the lactic acid bacteria to discover their impact on the cheese production, its taste and quality and on the discurse of micro-biopolitics. A separate part of the thesis is focused on the...
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Vína originální certifikace
Andrusiów, Stanislav
The bachelor thesis deals with the wines of original certification, that are classified according to the so-called "Romanesque" method of wine marking. This method is used mostly by Southern Countries such as France, Italy, Spain, etc., which is based on terroir (the area from which the grapes come from), which gives the wines a unique character. In our country this way of marking wine was used in ancient times, when by using the name of a particular wine, there was an association to the name of the village, vineyard or famous place nearby. In the 1990s within the last century there began a way to sort our wines by the so-called. "Germanic" method, which rather takes into account the quality of the grapes and the content of fermentable sugars in the must. Wines of original certification strive to build on a long tradition of wine making and take into account the origin and the place where the grapes were grown. Terroir gives the wine unique characteristics and unmistakable character.
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Charakteristika a specifika VOC Modre hory
Michalík, Peter
Bachelor's thesis with topic "Charakteristika a specifika VOC Modré hory"deals with similarities of separate VOC in Czech Republic and also about specifis of those VOC. Based on the chartests of separate VOC associations research was made with aim to find specifics of VOC Modré Hory in the opposite to other VOC. Next aim was to propose possibilities of chartests improvment in VOC Modré hory to make customer clarity of offered wines better. This improvment was made by creating od two product lines for red wines and two product lines for rose wines. At the red wines there is VOC Modré hory Traditional line for easy drinking, fruity red wines and line VOC Modré hory
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Selection of appropriate indigenous yeasts for wine production
Krátká, Veronika ; Babák, Libor (referee) ; Vránová, Dana (advisor)
The aim of this diploma thesis was the selection of appropriate indigenous yeasts for wine production. Tested yeasts were isolated from the grapes from the winery Maňák Žádovice. The yeasts isolated within theses in 2009 – 2012 have been also tested, and commercial wine yeast have been tested for comparison. In the theoretical part the focus is on the technology of wine, in particular fermentation. The work is also focused on yeasts metabolism and taxonomy. There was described the principle of PCR-RFLP, and methods used to characterize the properties of isolated yeasts. In the experimental part was made isolation of yeasts, theirs identification using PCR-RFLP and to select the most suitable yeast in wine making proces were performed physiological tests.
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Využití terroir pro budování apelačních systémů a výrobu regionálních vín
Šimonová, Lucie
In the first part of my thesis, I briefly described the importance of the position of vineyards and grape varieties in the historical development of our winery. What mix of varieties have been recommended to plant for each location. In the next section, I describe the classification of wines according to different criteria, and explain the differences between the Germanic and Romanic system of labeling wines. It is also explained how the Czech Republic to classify wine as VOC, what are the conditions for its production and what should sign this guarantee. The third part is the analysis of the term "terroir" in terms of history and perspective of the present. The largest part is the description of the factors which grapes are naturally active.
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Vliv lokality na analytické a senzorické parametry vína u odrůdy Ryzlink vlašský
Kosek, Filip
Within this bachelor thesis the influence of terroir on wine has been investigated. For this purpose there were made two wines from the variety Riesling Italico by the same technological procedure, but from grapes originating from two different vineyards. The theoretical part deals with a general problem of classification of wines, that are used -- German style and Romanic style. Furthermore the issue of appellation system in the world and in the Czech Republic is elaborated. Subsequently there is briefly described the characteristics of the variety Riesling Italico. In the experimental part there are characterized the vineyards Valtická and Železná, where grapes used for production of investigated wines originate from. The vineyards were described with respect to their geographical location, composition and character of soil, altitude and exposure. Furthermore, the technological process of production of the two wines, which was identical for both samples, was analyzed. The produced musts and wines were analyzed and compared by the means of chemical analysis. The finished wine was examined organoleptically by laymen and experts. This evaluation showed that terroir has a major impact on quality of resulting wine.
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Charakteristika a specifika VOC Pálava
Papoušek, Jiří
The French, or appellation system of classification and labeling of wines is based on so-called "terroir". It is a French term, which literally means "soil, land". In the Czech Republic, the French system has been recently becoming an alternative to the so-called German system, in which wines are classified according to the sugar content of grapes (expressed in kilograms of natural sugar in 100 liters of grape juice), regardless of the region of origin of grapes. The French system is the only system used in traditional wine making countries such as France, Italy or Spain. However, for instance in Austria the appellation system has existed and served parallelly with the German system for about ten years. In the Czech Republic, the use of the French system began in 2009, when the respective administration authorities for the first time granted permission to use the label "Original certification wine" (Víno originální certifikace -- VOC [A.O.C.]). VOC Znojmo became the first recognized appellation in the Czech Republic. At the moment five wine-making subjects in the Czech Republic are authorized to use and grant in accordance with valid legislation the VOC label, VOC Pálava being from 2012 one of them. Growing, production and sale of wines labelled VOC require observation of valid legal regulations (Viniculture and Wine-making Act in particular), as well as requirements defined in statutes of particular civic associations and conditions specified for classification of wines. Each civic association determines its own qualitative parameters of wines produced by its members, and oversees strict adherence to the parameters. VOC Pálava is, with regard to above mentioned facts, a specific appellation within the Czech Republic for several reasons. One of them is its locating in Pálava Landscape Protected Area (CHKO). Its specific natural (geomorphology, climate, paedology etc.) as well as cultural conditions enable production of wines of Welschriesling variety, which, through labor of local vinicultural and wine-making masters, reflect the complex character of the unique and unmistakable Pálava terroir.
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