National Repository of Grey Literature 4 records found  Search took 0.00 seconds. 
Monitoring of changes of yeasts population in the production of red wine
Ducháč, Petr ; Vojtíšková, Marie (referee) ; Vránová, Dana (advisor)
The aim of this diploma thesis is the identification of yeasts isolated during grape must fermentation. The must was obtained from Pinot Noir varieties grown in an integrated and organic production. The partner of this thesis was a winery Holánek. In the theoretical part of the work was the emphasis on information about the determinants quality of wine, yeasts and PCR-RFLP method. Physiological properties of yeasts were described and also the principles of the polymerase chain reaction (PCR) were explained. In the experimental part of the thesis was applied molecular biology method PCR-RFLP for identification of yeasts. The specific segment of DNA was amplified (5, 8S-ITS rDNA sequencing) with the help of ITS1 and ITS4 primers. The incurred amplicons were digested by applying restriction endonucleases: HaeIII, HinfI and TaqI. Subsequently the restriction fragments were analysed by using of electrophoresis. The yeasts were identified and classified by taxonomy on the level of genera and species.
Vliv použití enzymů na kvalitu vín
Floriánová, Jana
Bachelor thesis deals with enzymes and their use in wine production. The work also deals with their influence on wine, both in terms of color and aroma, as well as taste. The first part of the bachelor's thesis contains not only wine regions and wine varieties, but also the composition of grapevine. Another area that is included in the first part is the general concepts of enzymes. The second part describes the technology of wine production, the use of enzymes in the technology. Finally, the types of closures and the stand for their production are described.
Monitoring of changes of yeasts population in the production of red wine
Ducháč, Petr ; Vojtíšková, Marie (referee) ; Vránová, Dana (advisor)
The aim of this diploma thesis is the identification of yeasts isolated during grape must fermentation. The must was obtained from Pinot Noir varieties grown in an integrated and organic production. The partner of this thesis was a winery Holánek. In the theoretical part of the work was the emphasis on information about the determinants quality of wine, yeasts and PCR-RFLP method. Physiological properties of yeasts were described and also the principles of the polymerase chain reaction (PCR) were explained. In the experimental part of the thesis was applied molecular biology method PCR-RFLP for identification of yeasts. The specific segment of DNA was amplified (5, 8S-ITS rDNA sequencing) with the help of ITS1 and ITS4 primers. The incurred amplicons were digested by applying restriction endonucleases: HaeIII, HinfI and TaqI. Subsequently the restriction fragments were analysed by using of electrophoresis. The yeasts were identified and classified by taxonomy on the level of genera and species.

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