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Změny látkových složek během zrání hroznů révy vinné
Seifert, Lukáš
This Diploma thesis was focused on the study of changes in the berry components during the ripening of the grape. Four vine varieties, Pinot Blanc, Sauvignon, Grüner Veltliner, and Riesling were subjected to the investigation. Grapes were collected on four dates. The following parameters were evaluated during maturation: the weight of 10 berries, the soluble solids content, the titratable acid content and the penetration strength of the berry. From the parameters of soluble solids, titratable acids content and berry strength, the maturity index for individual varieties was calculated at the given collection date. All varieties were monitored for the development of set parameters over time and the difference between the different grape varieties. The observed varieties showed an increase in the soluble solids content during the ripening of the grapes.
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Změny látkových složek během zrání hroznů révy vinné
Rada, Petr
This diploma thesis is focused on the topic: Changes of substances during the ripening grapes of grapevine. This thesis was commissioned at Horticulture faculty of Mendel University in Lednice. This thesis documents physicochemical changes in the berries of grapevine during the ripening. Physiological and biochemical parameters were monitored during the phenological stage of ripening of grapes. The monitored parameters influence the development of the berry of the grapevine and consequently the quality of the final wine. The experimental part documents the results obtained in the measurement of physicochemical parameters such as strength, measurement of the titratable acid content and determination of insoluble dry matter in berries of five selected varieties of grapevine. In addition, the weight of ten berries of five varieties of grapevine was given. The documented results are recorded in diagrams and charts.
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Změny látkových složek během zrání hroznů révy vinné
Prát, Oto
In the presented work are the results of evaluation of four cultivars of grape in the period from veraison phase of the over ripening. Sampling of berries were in the three times over that period and were marked as unripen, ripe and over ripe berries. In this work a content of compound are divided as volatiles and non volatiles. As an evaluation criterion of non volatiles are soluble solid, titratable acid and impact firmness during the whole ripening. From formulated ripening index as soluble solids multiplied by impact firmness and divided by titratable acid were obtained values from 11 to 18 and the cultivars was in order -- Frankovka, Tramín červený, Chardonnay and Müller Thurgau. Volatiles in berries were analysed by gas chromatograph with mass spectroscopy. From the all compounds were quantified terpene lactons, a hexanols, hexanals a their esters. The concentrations values of terpene are in the level about nanograms per kilogram.
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