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Využití vína v gastronomii - oenogastronomie
Babič, Martin
The first part of Bachelor thesis is focusing on pairing food with wine and factors that directly or indirectly influence final experience. Mentioned are basic and general rules and their examples. The thesis deals with human senses and their organs that are directly linked with degustation. Part of first section of the thesis also explains a concept of degustation, its objective and its very conditions. Next step explains main products description where grapevine is an initial raw material. Part and parcel of the thesis is a Wine craft topic. Second part of the thesis explains personal experiences of high-end sommeliers and chefs who move level of Czech oenogastronomy forward.
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Využití méně známých zeleninových druhů v gastronomii
Malá, Veronika
Non traditional vegetables come especially from tropical and subtropical areas, where they are imported. There were chosen especially species which we can grow well in our climate. In the experimental part was prepared tasting and it was used non traditional types such as: eggplant (Solanum melongena), peruvian gooseberry (Physalis peruviana), celery (Apium graveolens var. dulce), sweet fennel (Foeniculum vulgare var. arizonicum), sweet potato (Ipomoea batatas), black radish (Raphanus sativus var niger). On the end tasting was filled respondents to a questionnarie which was later evaluated. For most non traditional vegetables was chosen peruvian gooseberry.
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Sekundární produkty z révy vinné
Bartoník, Jakub
Bachelor thesis is focused on secondary products of the vine, their manufacture, history, gastronomy use and the secondary effect of grapevine products on our health. There is also included a list of wineries engaged in the production of these specialties. The object of this work is to map the secondary market products and their prices, mainly in the Czech Republic. In this bachelor thesis you can also find two interviews and a questionnaire focusing on the products of the vine. In conclusion I created tasting specialties from the vine, the results can be found here as well.
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The viticulture Lahofer
Čech, Richard ; ing.arch. Lukáš Ležatka, Ph.D (referee) ; Pavlovský, Tomáš (advisor) ; Kacálek, Petr (advisor)
This bachelor thesis extends the bachelor’s studio project aimed at creating a survey on a new building for Vinařství Lanhofer company. The considered area lies in the territory of Dobšice near Znojmo and with its slightly rolling landscape is used for agricultural purposes. The mentioned trapezoid building site faces southwest, at the time was covered with vineyard and was bordered by minor roads connecting the plot to Dobšice and Suchohrdly. Building a new production site that would be able to produce up to 60 thousand bottles of wine, could be also used as storage space or would incorporate related services was intended. There were premises for public use, formal events or wine-tasting planned. The layout included restaurant with outside seating, sanitary facilities both for visitors and employees. Such a large-scale production of wine could be almost considered an industrial production that set up the main idea of the design. The basic clue of this project is searching an ideal shape of the production area that – in historical context of industrial buildings – is saw-shaped rooftop silhouette. The material concept of the building is based on visual and logical separating of production premises from public spaces that had been achieved by distinguishing both areas by using different facade cover. Stainless steel representing production environment and Cor-Ten patina steel panelling describing eternal wine maturation.
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Bordeaux- region of wine
Šulová, Michaela ; Kalfiřtová, Eva (advisor) ; Müllerová, Eva (referee)
The main aims of the thesis are to describe production of wine and divide the wineyards to AOC and to find out why is Bordeaux so popular in producing high-quality wines. The prerequisite for successful achievement of the aims are the inspections at the Bordeaux's vineyards and search in the specialized literature. The first part of the thesis is devoted to the history of the wine region Bordeaux, and then there are the geographical locations of Bordeaux, climatic and soil advantageous conditions. The second part is dedicated to the production of wine, the varieties of grapevine and the final product- the wine. The third part is focused on the appellation and the grading system of wine, then the label. The next part of the thesis deals with the division of the vineyards to the AOC. The last part is focused on the degustation of wine and market of Bordeaux wine of quality. The personal contribution of the thesis is to get know the importance of wine tradition in French society and see the differences between French and Czech cultures.
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Analýza trhu biopotravin v České republice a jejich cenový monitoring
Paulíková, Michaela
Diploma thesis with topic a Market analysis of organic food in Czech republic and its price monitoring engages basic principles of ecological agriculture and specifics of organic food production. There is a description of bioproduction in CZ, a market situation and consumption in the EU.In next part of this dissertation is composed overview of organic food producers in CZ. One of the main goals of this work was to perform a price monitoring on chosen types of organic food in given location and then to compare the price to a conventionaly produced food. There is also a comparison of the situation on different salepoints and a price variations of main direct and indirect distribition process. As an addition of the experimentle part, a degustation and following evaluation of chosen organic and nonorganic food types took place with suggested group of people. Result of this price monitong shows, that organic food is 140 % more expensive than nonorganic. Comparison of the direct and indirect distributors showed large price variations, for example the price of organic potatoes directly from a farmer is170 % lower, than the average price of organic potatoes in observed shops. Organic food got a higher rating than conventionaly produced during the degustation, 46,87 % was for organic and 45,99 % for nonorganic food.
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Wine Farmstead in Jaroslavice
Bauer, Karel ; Kristek, Jan (referee) ; Marek, Jiří (advisor)
The building of winery forms at the border created by recently defunct brickyard, located between break made by extraction and basement alley is creating pass into the vineyards. Its shape complements the landscape, leaving the vines to break through, create a place for relaxation and tasting their close contact. The underground part of the building is effectively used for wine making, tasting rooms on the first floor overlook the center of the action. Aside from the main building in a quieter part of the site are placed accommodation facilities for all visitors. The centrality of the working space and the availability of new vineyards makes workflow significantly easier. The new object so becomes part of the surrounding distinctive nature.
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Servis a výroba sektov
Nagy, Filip
This work dealt with the issue of making sparkling wine. History of production of sparkling wine and Champagne wines, classical methods with modern technology, new trends and practices which are brought into practice. Also focuses on other than the traditional me-ods and the Charm Russian transfer method and a continuous method. This introductions of how the wine is produced and it follows how the wine based on historical developments should be well served. A detailed description of the service of wine neces-sary tools and the role of sommelier, together with the production of glass and glass products various construed as being such a wonderful wine to enjoy as much as possible.
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Netradiční zeleninové druhy
Jansková, Petra
Unusual vegetables can be categorized according to various criteria into several groups. Certain types of non-traditional vegetables for their content material may be suitable for diabetic purposes, but may have wider application in other industries such as pharmaceutics, cosmetics and food industry. Detail were processed: Eruca sativa, Valeranella locusta, Apium graveolens, Foeniculum vulgare, Brassica rapa var. pekinensis. Experimental part dealt with tasting unusual species on the basis of questionnaires was evaluated tastiest salad and least known non-traditional vegetable species. The evaluation showed that non-traditional vegetable species is Foeniculum vulgare and tastiest Apium graveolens.
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