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Factors influencing the quality of red wine
Zechmeisterová, Lucie ; Vránová, Dana (referee) ; Omelková, Jiřina (advisor)
In my thesis, I focused on monitoring of microorganisms in the sample of red grape juice and on the interactions between yeasts, bacteria and filamentous fungi. Three different media were applied for the cultivation of microorganisms; firstly for monitoring of total volume of microorganisms, secondly for yeasts and third time for lactic acid bacteria. The indirect method was used for the determination of the amount of viable cells. This method consists in enumerating of visible macroscopic colonies grown up on agar plates. When the cells grew up, the forms of colonies were analyzed visually and the morphology of microorganisms was detected microscopically. The operating time of enzymes in grape juice in the production of red wine was monitored after application of commercial enzymatic preparation. The enzym action in grape juice was observed on the basis of the process of degradation of high – molecular substrate by enzymes through the use of Ubbelohd´s viscometer. The research findings provided a lot of knowledge about the occurance of microflora in the process of production of red wine. The commercial preparations added to grape juice played a significant role.
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Verification of fermentative process of grape juice
Procházková, Lenka ; Nováková, Olga (referee) ; Vránová, Dana (advisor)
This thesis deals with identification of yeasts isolated during spontaneous fermentation of grape juice. For analysis the Pinot Noir grape variety grown in the integrated vineyard was chosen. In the theoretical part of this thesis basic information about yeasts are described. Genera of yeasts that occurs during fermentation process and methods based on PCR are also described. In this thesis PCR-RFLP method was used for identification of yeasts. The amplification of the 5,8S-ITS rDNA sequence was performed by the polymerase chain reaction with use of the primers ITS1 and ITS4. The restriction analysis was performed by applying five restriction endonucleases: HaeIII, HinfI, Taq?, AluI, MseI. The amplicons were split into fragments which length and number are typical for the particular species. These fragments were identified by agarose gel electrophoresis and electrophoreograms were evaluated by BioNumerics software. Dendrograms representing genetic similarity of isolated wine yeasts were created by using UPGMA cluster analysis.
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Verification of fermentative process of grape juice
Procházková, Lenka ; Nováková, Olga (referee) ; Vránová, Dana (advisor)
This thesis deals with identification of yeasts isolated during spontaneous fermentation of grape juice. For analysis the Pinot Noir grape variety grown in the integrated vineyard was chosen. In the theoretical part of this thesis basic information about yeasts are described. Genera of yeasts that occurs during fermentation process and methods based on PCR are also described. In this thesis PCR-RFLP method was used for identification of yeasts. The amplification of the 5,8S-ITS rDNA sequence was performed by the polymerase chain reaction with use of the primers ITS1 and ITS4. The restriction analysis was performed by applying five restriction endonucleases: HaeIII, HinfI, Taq?, AluI, MseI. The amplicons were split into fragments which length and number are typical for the particular species. These fragments were identified by agarose gel electrophoresis and electrophoreograms were evaluated by BioNumerics software. Dendrograms representing genetic similarity of isolated wine yeasts were created by using UPGMA cluster analysis.
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|
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Factors influencing the quality of red wine
Zechmeisterová, Lucie ; Vránová, Dana (referee) ; Omelková, Jiřina (advisor)
In my thesis, I focused on monitoring of microorganisms in the sample of red grape juice and on the interactions between yeasts, bacteria and filamentous fungi. Three different media were applied for the cultivation of microorganisms; firstly for monitoring of total volume of microorganisms, secondly for yeasts and third time for lactic acid bacteria. The indirect method was used for the determination of the amount of viable cells. This method consists in enumerating of visible macroscopic colonies grown up on agar plates. When the cells grew up, the forms of colonies were analyzed visually and the morphology of microorganisms was detected microscopically. The operating time of enzymes in grape juice in the production of red wine was monitored after application of commercial enzymatic preparation. The enzym action in grape juice was observed on the basis of the process of degradation of high – molecular substrate by enzymes through the use of Ubbelohd´s viscometer. The research findings provided a lot of knowledge about the occurance of microflora in the process of production of red wine. The commercial preparations added to grape juice played a significant role.
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