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Možnosti technologických postupů při výrobě vína a jejich optimalizace
Kostihová, Lucie
The bachelor thesis is focused on technological processes for wine production. It is dedicated to modern methods of wine making process from grapes and also to tradi-tional production mainly applied by small winemakers. The first chapter describes the history of the cultivation and production of wine in the world and in our country from ancient times to the present. The second chapter investigates the individual stages of wine production. It describes the composition of grape and grape harvesting, their proc-essing from stamping, through adjustment of must, spontaneous alcoholic fermentation or fermentation with the aid of pure cultures of wine yeasts. In the thesis is mentioned malolactic fermentation which is increasingly used in the wine production. It is realized with the help of lactic acid bacteria such as Oenococccus oeni. Also the thesis intro-duces with stabilisation of wine and its bottling. The third part deals with the yeasts used in the wine industry. It is focused on various strains of wild yeasts but also pure yeast cultures used in modern wine production.
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Vliv konzumace vína na lidské zdraví
Seroiszková, Iveta
The theme of this bachelor's thesis is The Influence of Consumption of Wine on Human Health, in the introductory part we meet with a story about treatment with Persian wine. Outlining the history, healing and positives in different cultures and countries. The state of the vineyards in the Czech Republic and the story of the wine in Bohemia. There is a summary of the healing uses of wine over time. The literary part consists of the history of wine used for medicinal purposes. The origins of the use of alcohol in treatment in modern medicines. Listed are some of the substances contained in wine, and the diseases that they cure. In further chapters, several important substances contained in grapes are described, and how they work on the human organism. Other products and other uses of wine, the composition of wine and some contraindications and the undesirable effects of wine and alcohol.
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Výroba aromatizovaných vín
Košková, Jana
Wine is used for it's pleasant flavor and also for it's medical qualities. It contains a lot of compounds that are beneficial for human body. These attributes can be strenghten by added extracts of herbs or spices. There are lot of wine brands with added herbs, sweetened by sugar or fortified with alcohol, that improve the taste of the wine. This bachelor thesis speaks about historical progress and technological processes in wine-making, especially about vermouths and also about herbs and spices and it's qualities. Analytical methods were used for detection of aromatic compounds in samples of chosen wines.
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