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Porovnání ruční a mechanizované defoliace a hodnocení vlivu na kvalitu hroznů
Lacková, Petra
The first part of the thesis is focused on literature research, where the physiology and morphology of the grapevine are briefly described, as well as factors that fundamentally affect the quality of defoliation of the leaf walls. The next part describes the qualitative parameters of the grapevine such as sugars, acids, pH and assimilable nitrogen. The second part of the thesis is focused on practical research. First, the winemaker and the location of the place where the experiment was carried out are introduced. Finally, the varients and their variants that were chosen for this experiment are defined. The most important part of the work consists of tables with measured values of basic qualitative parameters, which are statisticallyprocessed, and the results of the period in the form of graphs, supplemented by substantial verbal interpretation. The conclusion of the work is targeted to recommendations for large-scale production practice and discussion.
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Vliv způsobu a termínu zimního řezu révy vinné na výnos a kvalitu hroznů
Hřiba, Pavel
The aim of the diploma thesis was to write information from the literature and other available sources and in the experimental part to find out the influence of different terms and different methods of winter cutting on the yield and quality parameters of grapes. The practical part of the thesis was carried out on a vineyard in South Moravia. The experiment was performed on two varieties: Chardonnay and Zweigeltrebe. Two winter pruning methods were performed on each variety, namely for long and short pruning. The winter prunning was divided into four dates: in December, January, February and March. The experiment took place at the turn of 2018/2019 in the winter. During the growing season, the onset of individual phenological phases were observed on the experimental variants, and qualitative and yield parameters were evaluated from the harvested grapes. The measured values were then statistically evaluated. The result of the experimental part was used to design a suitable date and method of winter cutting for use in practice.
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Champagne versus Morava
Babič, Martin
This diploma thesis deals with the comparison of Champagne and Moravian wine regions as a complex. In the literary part are described in detail the individual wine regions, their history, geography, legislative elements, climatic and soil conditions, varietal composition, good production methods etc. The aim was to compare the famous wine region of Champagne, which is the standard of the best bubbles of the world with Moravia to compare sensory and analytical properties of wines before and after secondary fermentation, taking into account their geographical origin, and to assess the possible influence of soil conditions on the final product. The still Wines and sparkling wines were first subjected to sensory analysis using a scale assessment scale, strength profile and aromatic profile. Subsequently, the wines were subjected to basic analytical determination, volatile matter determination and spectrophotometric determination. Part of the work was the soil analysis of soil samples, which were taken from the specific vineyards, from which the basic silent and sparkling wines, which became the subject of this thesis, were made. The results of the evaluation show that the champagne wines reach qualitatively higher parameters, but the direct and demonstrable influence of the geological and soil conditions on the qualitative parameters of the wines was not proven.
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Vliv vybraných preparátů při technologii výroby bílého vína na jeho výslednou kvalitu
Žiška, Zbyněk
This paper assesses the influence of yeast agent on the final quality of wine. It consists of two main sections -- theoretical and practical. The Theoretical section explains where yeast is located, describes strains mportant for wine production, fermentation methods and factors that influence the process of fermentation. Next section is dedicated to the biochemistry of fermentation, constitution of wine and to aromatic substances. The last part describes enzymatic agents used for hydrolisis of pectins and glycosidic binding. The experimental part of the thesis describes production of Chardonnay. There is a description of analytical methods used and evalution of results in the form of a discussion in the concluding section.
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Výskyt virových patogenů na klonech révy vinné (Vitis vinifera L.) českého a zahraničního původu
Závodský, Pavel
The thesis deals with the occurrence of viral pathogens on grape - Chardonnay clones. Monitored and evaluated clones were 8, 95, 96 (foreign) on rootstocks 1103 Paulsen, SO4, Kober 5 BB and 110 Richter and VP-155/6-VP 161/6, PO-158/7 and PO-160 / 1 (Czech) on the rootstock Kober 5 BB. All plants have a controlled origin. The experiment was conducted in 2013 on the test sites in the cadastral Perná. At the beginning of vegetation were recorded values on 1 herbaceous plant -- sprouting and not-sprouting buds. During vegetation were the plants observed. From the monitored plants were harvested grapes and following parameters were checked: number and weight of the grapes, weight of berries and the stem. Furthermore, before leaf the leaves were sampled for subsequent ELISA test for viral diseases Grapevine fanleaf virus, Arabis mosaic virus, Grapevine fleck virus, Grapevine leafroll-associated virus 1 and 3, Grapevine virus A. All values were evaluated by statistical program Statistica 10.
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Hodnotenie rastových, kvalitatívnych a zdravotných aspektov pri využití zahustených výsadieb viniča hroznorodého
Babiarová, Alžbeta
The topic is devoted to dense plantings and different criteria for all aspects investigated. Each wine maker solves the question of the clip and deals with the appropriate distance. In 2018, an experimental line was established in location of Mendeleum with the Chardonnay variety. In this vineyard, I followed the development of the vines on 7 different spacings throughout the year. During the ripening of the bunches, I examined quality parameters, which include sugar content, pH, acid content and the amount of assimilable nitrogen. The goal was to facilitate decision-making when choosing spacing for future plantings. Thanks to the research, the recommended distance was 0.8m.
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Kvalitativní a senzorické porovnání vín vyrobených v sudech s různým původem dřeva
Tesařík, Štěpán
This paper deals with different wood properties of different origins in relation to the influence of wine. The difference between the types of wood and their combinations is compared, the impact on wine on the chemical side, the sensory effect and the suitability to achieve a certain style of wine. In the literary part are described the types of wood used in viticulture, composition of wood, production of barrels, processes in production of barrique barrels and their influence on the future wine character. Finally, important technological and production methods for wine maturation are described.At the beginning of the experimental part is described material for practical experiment, Chardonnay variety and individual types of used barrels. Furthermore, the methodology and the whole process of wine production in barrels. Subsequently, individual methods of analytical and sensory evaluation. Finally, the results we achieved are being showcast in tables and charts.
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Zrenie bielych vín v sudoch
Sventeková, Kristína
The main goal of my bachelor´s work with the topic „ Maturation of the white wines in barrels“ is to clear up the effect of used wood on barrels and also its degree of toasting on wine. I specify the most used wood and differences between toasting degrees in the theoretic part of this work. Also, I was describing three different species like Chardonnay, Veltliner green, and Pinot Noir, from which were my wines ranked. All the wines were evaluated in the sensorial and chemical way, and these methods were also described.
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Výživa révy vinné - srovnání účinnosti hnojiv řady VIVE
Jůva, Martin
This thesis discusses the use and effectiveness of fertilizers VIVE series of viticulture. For the experiment were selected white grape variety Chardonnay. This work includes four variants. Option 1 is the control and treatment without fertilizer. In Option 2 was used VIVE Super NPK fertilizer, in Option 3 it was fertilizer VIVE Super Ligno. In Option 4 was again used fertilizer VIVE Super NPK + wetting agent VIVE Wet and last option 5, it was fertilizer VIVE Ligno Super + wetting agent VIVE Wet. These variants were applied in the same terms and 28 days and 14 days before flowering. Then again 14 and 28 days after flowering. Comparison of all variants were performed on the base uvology and analytical values. Of uvology values measured weight of grapes from one bush, the weight of one grape, berry weight and 50 berries, and then even the weight of stem. The main indicators were selected analytical sugar content, acidity pH and assimilable nitrogen. Further analyzes were also performed sheets after the application of fertilizers. Results showed differences in nutrient content in the dry leaves between experimental and control variants fertilized variant. The best results in terms of nutrition were achieved in variants which used fertilizer VIVE Ligno Super Series. Compared with the control variant significantly increased the contents of macronutrients (+43,1%), secondary nutrients (78.4%) and micronutrients (+38.8%). It was demonstrated that the use of fertilizers to increase the yield of grapevine and reduced acidity. Achieving higher sugar after application of fertilizer series VIVE in this work confirmed, however, the yield increased. Preparations had a significant influence on the content of assimilable nitrogen, which is very important during fermentation must. Health status of grapes was good, which appeared in the analytical evaluation of pH, which is for all variants ranged from 3.16 to 3.21, but due to bad weather development was necessary to harvest crops early.
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