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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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Identification of yeasts from interspecific varieties of grapes
Sadel, Peter ; Omelková, Jiřina (referee) ; Vránová, Dana (advisor)
The main goal of my diploma thesis was to identify and characterize yeasts from must Hibernal and also collection yeasts by using methods called RFLP-PCR (Restriction Fragment Length Polymorphism - Polymerase Chain Reaction). Theory was the first part of my diploma thesis which dealt with wine, yeasts and molecular methods. Theory section was followed by experimental section divided into two parts. The main goal of the first part was to characterize and identify yeasts from must Hibernal by using PCR and RFLP-PCR methods. In the samples there were found yeasts Saccharomyces and Pichia. The second experimental part of my diploma thesis had a goal to extend the database of new yeasts using the same methods mentioned in the first part of experimental section.
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Design of E-shop for Gotberg Winery
Fabig, Roman ; Pilař, Petr (referee) ; Luhan, Jan (advisor)
Subject of this bachelor thesis is a comparison of all existing products for the establishment of electronic commerce. The aim is to advice the best option for the selected products offered by the company with regard to internet marketing and usability. Internet marketing is an important tool in building a successful e-commerce business, so in this study are evaluated all possible solutions for internet marketing with regard to the entire marketing activities of the company. The conclusion of this work assesses the revenue and costs of the proposed solutions.
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Grape must and its changes during the fermentation process
Beníčková, Romana ; Vespalcová, Milena (referee) ; Vránová, Dana (advisor)
This bachelor thesis deals with chemical changes of grape must during fermentation process. The theoretical part describes history of viticulture, characteristics of vine and varieties analyzed in this work. There are discussed the morphological and chemical composition of grapes in the theoretical part and also basic technological steps of wine production. Another chapter is devoted to the principles of methods for chemical analysis of wine. In the experimental part, monitoring results of changes in chemical parameters of musts during fermentation are discussed. The measured parameters in this work were reducing sugars, pH, titratable acid and ethanol. The analyzed musts were obtained from Sauvignon and Pinot Noir varieties, which originated from integrated and organic vineyards.
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WINERY MARCINČÁK NOVOSEDLY
Zálešák, Tomáš ; Hudeček, Vladimír (referee) ; Dýr, Petr (advisor) ; Kacálek, Petr (advisor)
The theme of the bachelor's thesis was to design a new building project of the Marcinčák winery. The project was based on an architectural study which was made within the subject AG032 – Studio of Architectural Creation II and the main subject of the project was a new building construction in Novosedly, Moravia, region Břeclav. The land intended for this project is in the middle of the vineyard tracks in the area called Stará hora, near to the educational trail, where is currently the viewing area of Novosedly. The demands of Mr. Ing. Marcinčák for the construction included a space for processing the wine from the surrounding vineyards, its sale and a space for social purposes and accommodation. The construction is therefore a single unit divided into two floors. The main entrance is on the first floor, where is the access to the accommodation part with ten double rooms and one double room accessible for people with disability. In the other part of the building there is a social hall with sanitary facilities, catering kitchen and a tasting cellar. The entrance to the basement, where the wine factory is situated, was made to keep visitors in enjoyable and quiet resort and not bothered. The whole building is design in the shape U, which creates internal private space. At the same time the building shape protects the wine from the winds. In the middle of the building there is an observation accessible to the public, which maintains the view for the village and attracts more visitors or tourists on the natural trail.
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WINE HOUSE NIKOLSBURG MIKULOV
Matějík, Valeriia ; Vojtěšek, Jiří (referee) ; Dýr, Petr (advisor)
The goal of the diploma thesis is to design a wine hotel for 30 people with other public spaces with quality accommodation corresponding to the level of four stars in Mikulov. The new building of the Wine House is a three-storey building located in a sloping terrain, which consists of three floors above ground and one underground floor. The wine house will provide Nikolsburg Winery as a representative building. Visitors and guests of the hotel can enjoy a glass of wine on the terrace of the proposed building and at the same time wonderful views of the vineyards and the silhouette of Mikulov, relax in the surrounding picturesque landscape, or visit the nearby center of Mikulov, Pálava hills or take a boat ride on the surface of reservoirs called Novomlýnské nádrže. Accommodated guests will have the opportunity to use the wellness, massage and Finnish sauna. Tourists passing by will have the opportunity to taste good food and visit the wine lounge, where they can taste and buy locally produced wine at the same time.
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Characteristics of Moravian wines of the Pálava variety
Horáková, Lenka ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the chemical characterization of Palava wines from the Moravian region and the possibility of using chemical analysis of wines to verify the geographical origin of the Palava variety. The theoretical part of the bachelor thesis describes the wine-growing areas in the Czech Republic and the origin of the Palava variety. The theoretical part discusses the chemical composition of wine and the issue of wine adulteration and methods used to check the authenticity of wines. The experimental part of the bachelor thesis is focused on elementary analyses, analyses of selected phenolic compounds, organic acids, total phenolic compounds and antioxidant activity of wines. The measured data were evaluated using statistical analysis techniques. Analysis of variance, principal component analysis and discriminant analysis were used. The results of this work showed that with the help of chemical analyzes and statistical techniques it was not possible to distinguish samples of Pálava wines according to individual Moravian subregions. However, this study proved that the wines of the Pálava variety have a characteristic chemical composition and it can be distinguished on the basis of chemical analysis from other white wines from the wine-growing region of Moravia.
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Winery Marcinčák Novosedly
Prátová, Kateřina ; Klement, Miloš (referee) ; Boleslavská, Yvona (advisor) ; Petříček, Tomáš (advisor)
The subject of this bachelor thesis is the design of a new-build property of Vinařství Marcinčák in the village of Novosedly. The thesis is based on a study drawn up in the subject AG032 - Ateliér architektonické tvorby. The designed building is situated in the Stará hora area. This area belongs to the village of Novosedly in the Břeclav district. The building is projected on the very top of Stará hora on a sloping estate. The building consists of two levels. On the extensive underground level, which is partially sunken in the slope, can be found the production, a presentation room, technical and sanitary facilities, storeroom, the caretaker’s flat and accommodation for 20 people. On the above-ground level can be found the presentation room, catering, sanitary facilities for visitors and a roofed terrace. The construction system is combined. The underground level has vertical construction partly bricked from ceramic ground blocks and partly concrete monolithic insulated with extruded polystyrene. The ceiling construction above the underground level is made of wooden glue laminated beams, which are a part of the roofing structure. The roof of the building on the above-ground level is created by saddle roofs. In one part of the underground level the roof is a flat green roof, which is drained with an internal drainage system. The whole building is based on a concrete base slab reinforced with welded wire mesh. The facade is a combination of stone cladding and a suspended wooden facade made of burnt larch.
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