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Vliv základní suroviny na výsledný odrůdový chartker vinného destilátu
Filípek, David
The thesis deals with the influence of the basic raw material on varietal character of wine spirit. In the literary part, the thesis focuses on the theory associated with explaining all the steps needed to realize and understand this work. It is described wine, wine history and types of wine production, spirits, history of distillate and variety Tramin red with wine sub-regions in the Czech Republic. The practical part is focused on the experiment itself, where the tramin red was distillated from differend types of raw materiál. Wine produced by reductive method, the wine / mash by the orange wine method and the wine / mash by the Kachetin method using the kvevri clay pots. These distillates were subsequently compared by sensory evaluation by the evaluation committee and further analytically measured by gas chromatograph. The result of this work is the output, which shows the sensory and value differences of individual samples, which show that the most suitable raw material, and thus the most characteristic distillate, is the distillate made from the raw material Tramin red - kvevri modified further on the ultrasonic cleaner.
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Vliv různých technik studené macerace na obsahové látky vína
Bíza, Petr
This bachelor thesis deals with the influence of various types of cold maceration technique on substances contained in wine. The thesis is divided into two parts: theoretical and practical. The theoretical part is about dfinitions of terms which simplify an orientation in this area, a composition of must and cold maceration techniques. The practical part contains a description of a wine grape variety, which has been chosen for the experiment, a technology of wine making, sensory evaluation and analytical analysis.
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Řízená fermentace pomocí sledování produkce oxidu siřičitého
Osička, Dominik
The bachelor thesis is concerned with the problem of controlled fermentation by monitoring carbon dioxide and sensory evaluation of three wines. These wines had different fermentation conditions. The theoretical part of the thesis is about alcoholic fermentation and its products. These part of text also describes biosensors and sensors use in oenology. The practical part includes a description of the variety Gewürztraminer. There are described a processes and methods of production of wines and a set of analytical and sensory methods which were performed. Results of individual wines are described in the end of work.
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Odolnost k houbovým chorobám odrůdy Tramín červený, pěstované v systému bioprodukce, v porovnání s vybranými interspecifickými odrůdami révy vinné
Kačer, Petr
The task of the thesis, focused on disease's symptoms of Plasmopara viticola (BERK et CURT.) BERL. et de TONI, 1888, Erysiphe necator BRAUN, TAKAMATSU, 2000 and Botryotinia fuckeliana (de BARY) WHETZEL, 1945 on Vitis vinifera L. plants, was done in 2 stations. The variety Traminer was compared with interspecific ones Savilon, Rinot and Vesna. The Traminer was compared either with or without treatment by ecological fungicides together with untreated control. The results about spreading of fungi diseases Botryotinia fuckeliana (de BARY) WHETZEL, 1945 were insufficient in order to find out the dependency. The mycelium with konidiophores appeared in both observed varieties of Traminer. The strong rains in August was the main factor of pathogen's occurence. Due to weather conditions of the 2015 the pathogenes Plasmopara viticola (BERK et CURT.) BERL. et de TONI, 1888, Erysiphe necator BRAUN, TAKAMATSU, 2000 were not observed, that's why the data about occurence of those pathogens are missing. The damage of the varieties Savilon and Rinot was caused by extreme level of sunshine and high temperatures, not by the fungi pathogenes. The variety Vesna did not show any damage caused by those factors.
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