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Příprava a hodnocení odrůdových destilátů z hroznů
Šimek, Fabián
The aim of the thesis was to process grapes of several vine varieties by two different methods and to prepare microsamples of distillates. Then by using chemical, physical and sensory methods evaluate and compare used varieties, technology of spirits production and selected quality parameters. The diploma thesis was developed in the years 2018 – 2020 at the Institute of Postharvest Technology of Horticultural products, at the Faculty of Horticulture in Lednice of Mendel University in Brno. Thesis describes the production technology, quality parameters and legislation of spirits from grapes and wines. The experimental part of the thesis is devoted to the production of these distillates and compares two methods of processing grapes for distillation. First method was preparing wine by traditional way, which is then distilled. Second method was an alternative approach, where the grapes was processed similar to fruits distillates, where the grapes are not pressed, but ferment on skins and distilled with them also.
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Vplyv macerácie netradičných druhov dreva na kvalitu destilátů
Martinák, Krištof
Diploma thesis The influence of maceration of nontraditional wood species on the quality of distillate was elaborated in the years 2017-2019 at the Institute of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno. Literary part was aimed at clarifying the legislative requirements for the production of spirits, namely brandy. The thesis also briefly describes the history and technology of barrel production, the chemical composition of wood and chemical changes in the content of barrels. Alternative products used instead of barrels were also discussed. In the practical part of the thesis 8 types of woods, which were processed into wood chips, each in three variants of temperature treatment (110,175,200°C) were selected. Various types of woods were dosed into wine distillate and matured together with wood for 5 months. After this time, the distillates were decanted and subjected to chemical analysis. Here, the antioxidant capacity was determined by two methods - FRAP and DPPH. The total polyphenol content and color changes using the CIELAB 3-dimensional space was also determined. Subsequently, 24 spirits were rated by eleven members commission. Fifteen organoleptic properties (optical, aromatic and flavor) were evaluated. The results were evaluated in graphs, tables and photographs and supported by a statistical survey. Furthermore, in the discussion and conclusion, the results were verbally evaluated, compared with similar foreign and domestic studies. In conclusion, the author's opinion, his recommendations for using this research in practice or other research were expressed.Formula clause:I hereby declare that, this thesis entitled The influence of maceration of nontraditional wood species on the quality of distillate was written and completed by me. I also declare that all the sources and information used to complete the thesis are included in the list of references. I disagree that the thesis could be made public in accordance with Article 47b of Act No. 111/1998 Coll., Higher Education Institutions and on Amendments and Supplements to Some Other Acts (the Higher Education Act), and in accordance with the current. I recommend postponing the publication of the bachelor / master thesis for a maximum of 3 years. Directive on publishing of the final thesis. I declare that the printed version of the thesis and electronic version of the thesis published in the application of the Final Thesis in the University Information System is identical. I am aware that my thesis is written in accordance to Act. 121/2000 Coll., on Copyright and therefore Mendel University in Brno has the right to conclude licence agreements on the utilization of the thesis as a school work in accordance with Article 60(1) of the Copyright Act. Before concluding a licence agreement on utilization of the work by another person, I will request a written statement from the university that the licence agreement is not in contradiction to legitimate interests of the university, and I will also pay a prospective fee to cover the cost incurred in creating the work to the full amount of such costs.
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Svetové vinné destiláty
Martinák, Krištof
Bachelor thesis was focused on wine spirits of different types in various countries arond the world. Chapter 3 is teoretically based. History and principles of distilation were described, especially those used for making wine spirits. Terms as wine spirit, brandy and cognac were explained. Additionally, distillates from secondary products of wine production, namely the grape marc spirit and the spirit from wine sludge were discussed. Chapter 4, named "Wine spirits around the world" deals in detail with the technology of producing wine, distillates and used grape varietes. The traditions, coutry and producer specifics were illustrated. The categorization of wine spirits in the countries known for wine distilates was characterized. Although the largest part is dedicated to France and the world- famous cognac, the following subchapters deal with another 14 countries.
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Světové vinné destiláty
Filípek, David
First part of the thesis is focused on grapevine, history of grapevine and actual situation in Czech republic and world. Further is described wine making process, distillation and differend types of distillation equipments using for wine distillation. Next charper describes spirit itself and distillate progression in history. Main part of thesis is deeply focused on description of wine spirits from chosen world areas. More attention is paid to the world´s most famous spirits as cognac and armagnac. In last parts of the thesis are mentioned world´s largest producers and the fusion of wine spirits in world gastronomy. The final practical part describes the results of sensory evaluation of selected world distillates.
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