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Monitoring of changes of chemical parameters in wine production
Dlapalová, Kristýna ; Vespalcová, Milena (referee) ; Vránová, Dana (advisor)
This bachelor work deals with chemical ganges of the wine must during the fermentation process. We compered the sample must with addend commercial yeasts and indigenous yeasts. The theoretical part describes the vine and its variety. The variety Saugvinon is central of this work and it is more described.. The theoretical part describes the structure of grape and its chemical technology of wine production and wine disease. The production technology is divided into different steps of the production (eg. picking the grapes, pressing, fermentation and wine training). The experimental part describes the methods used in the determination of chemical parameters including the chemicals and equipment. The results are summarized the results of the determination of reducing sugars, titratable acidity, alcohol and pH must. The results are evaluated and commented upon in the discussion.
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Isolation and characterization of autochthonous yeasts from interspecific varieties of grapes
Dlapalová, Kristýna ; Vadkertiová, Renata (referee) ; Vránová, Dana (advisor)
The aim of this thesis is the isolation and identification of yeasts obtained from the wine berries and the characterization of the collection yeast by using processes of PCR - RFLP. The type yeasts were obtained from the collection of yeasts of CCY in Bratislava, yeasts from the wine berries were collected from the species of Hibernal wine from the wineries of Štěpán Maňák. Identification of individual yeast is then based on analysis of the DNA segment in the area of 5,8S - ITS using primers ITS1 and ITS4. The restriction analysis was performed using restriction endonucleases HaeIII, HinfI, HhaI a TaqI(a). Restriction analysis is used to chopp the DNA to specific sections that are characteristic for each microorganism. For the assesment of the genetic similarity analyzed yeasts the BioNumerics software has been used. BioNumerics processes the results using cluster analysis using Jaccard´s coefficients.
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Isolation and characterization of autochthonous yeasts from interspecific varieties of grapes
Dlapalová, Kristýna ; Vadkertiová, Renata (referee) ; Vránová, Dana (advisor)
The aim of this thesis is the isolation and identification of yeasts obtained from the wine berries and the characterization of the collection yeast by using processes of PCR - RFLP. The type yeasts were obtained from the collection of yeasts of CCY in Bratislava, yeasts from the wine berries were collected from the species of Hibernal wine from the wineries of Štěpán Maňák. Identification of individual yeast is then based on analysis of the DNA segment in the area of 5,8S - ITS using primers ITS1 and ITS4. The restriction analysis was performed using restriction endonucleases HaeIII, HinfI, HhaI a TaqI(a). Restriction analysis is used to chopp the DNA to specific sections that are characteristic for each microorganism. For the assesment of the genetic similarity analyzed yeasts the BioNumerics software has been used. BioNumerics processes the results using cluster analysis using Jaccard´s coefficients.
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|
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Monitoring of changes of chemical parameters in wine production
Dlapalová, Kristýna ; Vespalcová, Milena (referee) ; Vránová, Dana (advisor)
This bachelor work deals with chemical ganges of the wine must during the fermentation process. We compered the sample must with addend commercial yeasts and indigenous yeasts. The theoretical part describes the vine and its variety. The variety Saugvinon is central of this work and it is more described.. The theoretical part describes the structure of grape and its chemical technology of wine production and wine disease. The production technology is divided into different steps of the production (eg. picking the grapes, pressing, fermentation and wine training). The experimental part describes the methods used in the determination of chemical parameters including the chemicals and equipment. The results are summarized the results of the determination of reducing sugars, titratable acidity, alcohol and pH must. The results are evaluated and commented upon in the discussion.
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