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Determination of toxic elements in wines
Hajdučková, Iva ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
The aim of this study was to determine the occurrence of selected toxic elements in wine. The theoretical part described technology of wine production and selected toxic elements (cadmium, lead, copper, zinc, nickel and chromium) in the terms of their impact on wine quality and their effects on the human organism. It provides an overview of instrumental analytical methods, which can be used for the analysis of toxic metals. In the experimental part inductively coupled mass spektrometry technique was used for the analysis of wine samples. The measured values are statistically processed and compared with current legislation.
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The influence of the autochthonous yeasts and technological process on the chemical parameters the wine
Chmelová, Petra ; Hrstka, Miroslav (referee) ; Vránová, Dana (advisor)
This bachelor´s thesis deals with influence of the autochthonous yeasts and technological process on the chemical parameters of the wine. The theoretical part describes the history of viticulture in the world and in Bohemia and Moravia, characteristics of grapevine, morphological structure and chemical structure of grapes. There are also analyzed the individual proces steps in the production of wine and consequently the most commonly used of analytical methods for the examination of the must samples. The experimental section presents the results obtained by monitoring chemical changes in the examined musts during fermentation. Experimentally measured parameters in this work are reducing sugars, pH, titratable acids and ethanol content in the samples must. The samples used for analysis were from variety of the Grüner Veltliner from village Kobylí.
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The Development of Turistic Programme in Znovín Company
Mahrová, Petra ; Moncman, Jana (referee) ; Koráb, Vojtěch (advisor)
The diploma thesis deals with the possible development of a touristic program of Znovín Znojmo, a.s. company, based in Šatov in Velkopavlovická wine sub-region. There has been a deep examination of the chosen company done in order to analyze the company’s touristic programs and its activities. The analytical part defines the essential context for the development and implementation of the new touristic program. The actual proposal of the development of the touristic program in the chosen region includes a proposal of appropriate touristic activities connecting wine and local places of interest. The implementation of this project will ensure a better competitiveness and an increased number of customers of the company in the mentioned sub-region.
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Chromatographic determination of simple sugars in selected beverages
Jurečková, Zuzana ; Diviš, Pavel (referee) ; Vespalcová, Milena (advisor)
An important part of the drinks are simple carbohydrates, because this thesis focuses on this issue. The theoretical part describes the characteristics , production , metabolism and the use of simple carbohydrates such as glucose, fructose and sucrose. There is also the definition of drinks and their main divisions . The literature review is based on the experimental part of analyzing selected beverages by high performance liquid chromatography with refractometric detection coupled to columns or alkyl ion-exchange phases. In conclusion, the results were compared to determine and comment . Nowadays the emphasis is on the correct functioning of the digestive tract. An important factor that supports the intestinal microflora is a prebiotic carbohydrate - tagatosa This could become tagatosa whose properties , production, metabolism in the body and any use is also included in the search . In the experimental part is listed possible optimization analysis of samples containing tagatosy on both types of columns in the HPLC system. The result is again commented in conclusion.
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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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Moravian Wine Center
Pavlica, Tomáš ; Myslín,, Jiří (referee) ; Dýr, Petr (advisor)
The topic of the diploma thesis is the design of a wine hotel for a vineyard Nikolsburg in Mikulov. Main idea of this project is to create a new hotel building combined with the production of wine so it would naturally fit the given landscape and so it wouldn’t disturb its natural character. This building was also designed so it has extraordinary views of the whole wine area of Mikulov, the Mikulov Chateau and the Holy Hill. Primary function of the building is accommodation in a 4-star hotel rooms and a clean production of wine, which includes maturing, bottling and labeling. There are other services added, such as a restaurant, a wine bar, tasting salon with immediate a wine cellar designed for wine maturing and also last but not least a wellness center with sauna world to make your stay more pleasant.The architectural concept is mainly based on the view axis and the shape of given landscape. Hinged façade made of timber cladding is inspired by the wine production and regularity of the vineyards.
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Business plan
Prátová, Zuzana ; Osička, Jaroslav (referee) ; Heralecký, Tomáš (advisor)
Aim of my baccalaureate work is make - up entrepreneurial intention for the new small family viticultural firm. Among main foundation project will belong to his exercise at requests for grant from of the State's agricultural interventional fund (SZIF). Project begins with vision and profile companies, continues with marketing inquiry of the market and further includes production, marketing and financial plan. At the end of the work is perspective policy of those viticultural firm to the future.
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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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WINE HOUSE NIKOLSBURG MIKULOV
Otáhal, Miloslav ; Macháčková, Šárka (referee) ; Dýr, Petr (advisor)
The subject of the diploma thesis is the design of a winery with small wine production, tasting rooms, a small wellness. Furthermore, a four-star hotel with a capacity of 40 people and a restaurant. This new building is located in the outskirts of Mikulov. The design concept is based on the use of suitable views and placement in the field. When solving the design, care is taken to comply with the principles of design of passive structures.
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