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Vliv kvasinkové kultury na aromatický profil bílých vín
Fráňová, Anna
The Diploma thesis deals with the topic of yeasts culture and its influence on aromatic profile of white wines. The first part of the thesis focuses on literature overview, where we can find more details about wine yeasts and its species. The main focus is on possibilities of reproduction these yeasts. The result can be seen on growth curve, which shows the speed and intensity of multiplication of the yeasts. We will see the proces of alcoholic fermentation and determine the difference between spontaneuos fermentation and controled fermentation using special active dry wine yeasts. Smoothly going to second part of literature overview, where we can learn about aromatic properties of wines, especially the aromatic profile that is typical for variety Grüner Veltliner. The beginning of the experimental part will familiarize us with brief description of variety Grüner Veltliner, that were used for the experiment and its origin. Then we can see clear diagram describing the proces of the experiment following the analysis of analytic parametrs. The parametrs are concered about the stum and description of the proces of fermentation of partial variations. In the result part we can find analytical of resultant wines from spectrophotometric apparatuses ALPHA and MIURA and the results of senzoric evaluation done by committee of seven degustators. The final part of the thesis is about comparison of results within discussion and final results listed in the chapter conclusion.
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Veltlínské zelené a jeho variabilita ve Znojemské vinařské podoblasti
Jíra, Filip
This bachelor thesis deals with the influence of soil and climatic conditions on Grüner Veltliner. Furthermore, it examines its variability in the Znojmo wine-growing sub-region as the smallest sub-region in Moravia. The main task of the thesis is to map the Znojmo wine-growing sub-region from the point of view of climatic, geological and soil conditions and to mention important grapevine growers and wine producers. In the practical part of the bachelor thesis there is a sensory and basic chemical analysis of wines of Grüner Veltliner variety, year 2017, which are included in the VOC Znojmo appellation system. The acquired knowledge is evaluated and described in detail in the thesis.
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Historické a krajové odrůdy jižní Moravy
Muchová, Eva
This bachelor work Historical and regional grapevine varieties in the South Moravia should describe grapevine varieties, as they have been planted in our land and define the term regional variety. Especially the south part of Znojmo wine region was taken into consideration. The history of southmoravian viticulture and viniculture from the beginning, through the times of vineyards restoration after diseases and wartime, years of collectivization and central planning, to nowadays, was described. Historical and regional varieties of Znojmo wine region, primarily Veltliner varieties, were described in details. Also the history of winegrowing in Znojmo region was mentioned.
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The influence of microflora on the sensoric characteristic of the wine
Petrášová, Ludmila ; Vítová, Eva (referee) ; Vránová, Dana (advisor)
The bachelor thesis is focused on the influence of the microflora on the sensory characteristics of the wine. The theoretical part provides information of the botanical description of Grüner Veltliner grape wine varietal, as well as its chemical composition, the white wine processing technology, and the influence of yeast on the aroma profile of this varietal. The experimental part describes the method of determining the aroma-active compounds by gas chromatography in combination with solid phase micro-extraction (SPME-GC). The object of the study was to measure samples of four different cider varieties of Grüner Veltliner during the fermentation process, and to compare the aromatic compounds in the cider with the indigenous yeast and in the cider where spontaneous fermentation was used.
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