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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Stanovení a rozbor struktury nákladů na výrobu vína u vybraného vinařského provozu
 Horníčková, Iva
The diploma thesis The determination and analysis of the structure of the cost of wine production in selected winery company has two basic parts. The literature research introduces the issue of winemaking with a focus on individual technological operations of wine production. The thesis itself consists a description of technological machines and equipment of monitored companies, calculating of costs and cost structure analysis. The analysis of the costs of wine production in both cases showed that the most important component is the raw material (grapes). Another important item for the medium-sized company was the operation of machines, while for the smaller company the wage costs were the larger component because of the lower level of automation and efficiency of machines. The analysis of the cost of bottled wine shows that the most important items are the input raw material (produced wine) and the material (bottle with other elements).
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Využití suchého ledu v technologii vín révy vinné
 Horníčková, Iva
Bachelor theses deals with application of dry ice in technology of grapevine wines. In the theoretical part phenolic substances are described, next the meaning of pre-fermentation maceration, factors affectiong maceration and the last part is focused on dry ice, its composition and production and purchase possibilities. The purpose of the theses is to find out the effect of cold maceration on resultant wines. Two red and two pink wines were produced, while one of them was made by cold maceration and the other one without cooling during maceration. In the case of cold variants, basic analytical parameter were measured during pre-fermentation maceration and sensory evaluation was performed for young wines. The results show that the Frankovka variety is cold maceration suitable for both, the rose and red variation of wines.
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