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Analysis of wine by modern analytical methods
Škařupa, Přemysl ; Pořízka, Jaromír (referee) ; Diviš, Pavel (advisor)
This work is dedicated to the analysis of wines using modern analytical methods. The theme is divided into two chapters. The first part deals with the chemical composition of wine from major components to the elements in trace amounts. The second part gives an overview of the most important modern analytical methods used for analysis of individual compounds in the wine and evaluated these methods in term of various parameters.
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Monitoring of the selected parameters of grape wine before expedition
Trávníčková, Jiřina ; Pořízka, Jaromír (referee) ; Omelková, Jiřina (advisor)
Presented bachelor thesis is focused on laboratory monitoring and determination of the selected parameters of grape wine which includes specific gravity, alcoholic content, reducing sugar content, total titratable acidity, volatile acidity and total solids, sulfur dioxide content and protein and crystalline wine stability. The theoretical part deals with the wine production technology from the entry commodities to the bottling of mature wine. The aim of experimental part is a description of analytical determinations and complete wine sample analysis according to Regulation EEC No 2676/90 determining Community methods for the analysis of wines.
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Detached House sommelier
Schwarzová, Veronika ; Pospíšil, Jaroslav (referee) ; Smolka, Radim (advisor)
The subject of my bachelor thesis is to design a house in the village Velešín in southern Bohemia. The building has two floors and a partial basement. Garage for one car is part of the house. This new building is designed as permanent housing for a family of four related to wine and sommelier activity. The structural system is a brick wall. Residential part of the building is covered with a shed roof above the garage and the roof is flat. The land is gently sloping, accessible from the local street facing north.
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Detached house with a wine bar in Vrbice
Zálešák, Roman ; Vlach, František (referee) ; Štěpánek, Ladislav (advisor)
This thesis describes the design of the project two-generation family house with wine cellar in Vrbice. Construction is in steep terrain. The building is completely basement and has two floors. The second floor is designed as loft. House has an atypical shape, which is partially covered by a double-walled gable roof and partially double-walled roof rack.
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The stum and its utilize
Drobilová, Marcela ; Vítová, Eva (referee) ; Vránová, Dana (advisor)
In a bachelor's thesis are described characteristics of wine texture, wine grapes and stum like a natural products that have a beneficial health influence. In this thesis is briefly described a technology of processing of wine grapes too. The bachelor's thesis is concentrated on the possibility of the use of stum and making products for wholesome nourishment. It is effective in its use with a combination of elderberry juice. A practical part has been made an acceptable testing procedure of taste, with various concentrations of each ingredient (stum and elderberry juice), being used in order to chose an appropriate option of product that will have a healthy beneficial influence.
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Microbiology of wine
Valicová, Markéta ; Navrátilová, Jana (referee) ; Omelková, Jiřina (advisor)
The aim of this work was the investigation of the amount and the composition of microflora during the winemaking of red wine. The study was performed in 3 factories in Velké Pavlovice region, where each of them utilized its own technological approach. According to this, during the period of preliminary fermentation, 3 different technological procedures were used, which differed in application of commercial yeasts and enzymes, and sulphur dioxide. They differed also in the temperature during the period of alcoholic fermentation and the application of commercial bacteria during the period of malolactic fermentation. From the experimental results follows that the application of different technological approaches leads to the differences in the number of both yeast and bacteria viable cells and the total number of microorganism cells in the period of preliminary, alcoholic and malolactic fermentation.
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Diseases and defects of wine
Rychová, Alexandra ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
This bachelor thesis deals with wine diseases and defects. The goal of this work was to make literature research aimed at diseases and defects, which can occur in wine, and to describe their possible agents, mechanisms of formation and eventually present solutions of their elimination, if possible. The thesis is also briefly concerned with the history of viticulture in Czech Republic, the processing of grapes and the production of wine.
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International wine trade with focus on French wine and Alsace region
Puppová, Andrea ; Bolotov, Ilya (advisor) ; Müllerová, Františka (referee)
The aim of this Diploma´s thesis is to analyze the international wine trade and to characterize the position occupied by wine from France and more specifically by wine from the Alsace region. The author also seeks to specify the status of these wines on the Czech market. The thesis firstly focuses on the international wine trade, thus the wine history, world's wine regions, production, export, import, consumption, international organizations and characteristics of the wine sector within the EU. Then, it deals with the topics mentioned above in direct connection with France and the Alsace region. The last part of the thesis evaluates with help of surveys conducted among Czech consumers, importers and French wine exporters the status of French and Alsatian wines on the Czech market.
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Marketing strategy of a selected brand
Lášticová, Pavlína ; Průša, Přemysl (advisor) ; Hruška, Ján (referee)
The aim of this bachelor thesis is to analyze marketing strategy of Argentinean wine brand Michel Torino. For deeper analysis, this brand is compared with Chilean wine brand Viňa Tarapacá. The thesis is divided into two parts, theoretical and practical. Theoretical part contains explanation of concepts and topics that are essential for this topic. The practical part describes the Czech wine market, it also mentions basic characteristics of the exclusive importer of these brands. Consequently, brands Michel Torino and Viňa Tarapacá are presented. The brand awareness and brand image is analyzed based on the primary data obtained in research. The second research focuses on actual situation of the brand Michel Torino in the Czech republic, it examines the question of rebranding. The thesis is concluded with recommendations for improvements for the brand Michel Torino and Viňa Tarapacá on the Czech market.
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