|
|
Possibilities of using of Vitis vinifera as a source of raw materials for cosmetic production
Hanáková, Pavlína ; Vítová, Eva (referee) ; Zemanová, Jana (advisor)
This bachelor thesis deals with preparation of extraction from various parts of grapevine and their consequent use in the manufacture of cosmetics. The theoretical part is focused on general characteristics of grapevine, its taxonomic classification, occurrence and cultivation. Subsequently, the chemical composition of grapevine parts and their uses in cosmetic, food and pharmaceutical industries is described. The final part is devoted to particular types of extractions and methods of determinativ of total phenolic substances. The experimental part deals with the optimization of the prepared extract in order to obtain the extract with the highest amount of total phenolic substances with respect to production costs. Factors such as selection of the appropriate solvent and extraction time are examined. 50% ethanol at the room temperature was found to be an optimal solvent. Finally, the physical and chemical properties, such as density, pH and refractive index were determined for the purpose of producing a material safety data sheet. The extract was processed into cosmetic products.
|
|
|
Možnosti použití kryomacerace a nesacharomycetních mikroorganismů při technologii výroby vína
Zbytovská, Alena
The main theme of this bachelor thesis is the approach of modern techniques of cryomaceration and utilization of non-carbohydrate microorganism in wine production technology. These are modern techniques that are currently developing and conducting many research and experiments. It is about trying to get the best wine profile, where the characteristics of the variety will manifest. Nowadays, the use of the combination of Saccharomyces cerevisiae and the strains of non-saccharomycetic microorganisms such as Saccharomyces ludwigii, Torulopsis delbrueckii, Zygosaccharomyces rouxi and Balli, Kloecker apiculata, and others, are at the forefront. Each of these yeasts in combination with Saccharomyces cerevisiae has improved organoleptic properties as described in this work.
|
|
|
Studium technologie výroby vín typu "ryšák"
Štefanov, Martin
The submitted thesis was focused on the study of redhead wines. In the experiment, wines of the redhead type were made using the technology of mixing of must and mixing of mash. For both variants, wines with different proportions of white and blue varieties were created. It was a variant of 75 % of the white variety to 25 % of the blue variety, 50 % of the two varieties and the third variant was 25 % of the white variety to 75 % of the blue variety. Pinot Blanc variety was used for the experiment for a white varieties and the Zweigeltrebe variety was used for the experiment for blue varieties. It also produced classic white and red wine from the varieties. Sensory analysis was performed on wines. Basic analytical parameters (alcohol, titratable acids, reducing sugars, pH and glycerol), antiradical activity and phenolic compounds (anthocyanins, flavanols, flavonols, hydroxycinnamic acids) were also measured. The results show the fundamental impact of maceration of the solids of the berries on the resulting wines, followed by the influence of the variety used. Wines produced by maceration of mashes contained higher values of phenolic substances than wines produced by fermentation of musts.
|
|
|
Kryomacerace v technologii bílých vín
Matyášová, Martina
This Diploma thesis deals with kryomaceration and wine production using kryotechnology. The thesis examines the differences between molar composition of wines produced by classic method and wines produced by kryomaceration technology using very low temperatures of maceration. The first part of my thesis introduces molar composition of grapes and kryomaceration saying which ways are possible to use. In the experimental part are firstly described all three varieties of wines, which were used for the experiment. The second part tells about continuance and methods used for production of wines. There is prepared an aggregate of analytic and senzorical methods, which were used for production of wines in the end of this part. The last part of my thesis is about results. These results shows conclusions and opinions on given topic. The results are displayed in graphs which are decribed a clearly shows the progress of the wine behaviour from the beggining to their final figure.
|
|
|
Vplyv spontánnej a riadnejs technológie na obsah biogénnych amínov v bielych vínach
Blšáková, Lucia
The diploma thesis deals with the influence of spontaneous and controlled technology on the creation of biogenic amines. In the literary part, it deals with the properties, origin and their occurrence. It further describes the various factors and microorganisms that influence their creation. Consequently, it focuses on the effect of biogenic amines on health and factors that may increase their toxicity in the microorganism. At the end of the literature search, describe focuses on the creation of biogenic amines in wine, their content in world wines and focuses on oenological factors affecting their content. The experimental part describes the Chardonnay experiment procedure in detail. It was divided into four variants. Two of them were technologically processed in the barrel, the other two in a glass container. Subsequently, both versions in the barrel and in the glass were divided into a production process processed by spontaneous and controlled technology. Samples were sampled during the experiment and then analyzed analytically by HPLC for the formation of biogenic amines. The resulting wines were sensory evaluated. All results were statistically processed and compared with studies dealing with similar issues.
|
|
|
Předfermentační postupy ve vinařské technologii
Pitra, Martin
The bachelor thesis was elaborated in the years 2018 and 2019 at the Department of Post-Harvest Technology of Horticultural Products of the Faculty of Horticulture of Mendel University in Brno. The thesis gives an overview of pre-fermentative procedures or treatments that can be applied in the process of producing white, rosé and red wine. The pre-fermentative procedures are divided into groups according to the color of the grape and the color of the wine produced. Pre-fermentative procedures used inde-pendently of the color of the grapes or the wine produced also have their group. Data were obtained from six studies in which white wines were produced based on mash maceration with temperature reduction and enzymatic mash treatment. The data related to the concentrations of identified terpenes and their OAVs (Odor Activity Value) were processed and compared. Based on the OAVs of the evaluated and control wines in their studies, their percentage differences were calculated and used as a basis for com-paring the efficacy of the applied pre-fermentative treatments.
|
|
|
Využití enzymů ve vinařství
Brůčková, Jana
This Bachelor work is about usage of enzymes in viticulture. It describes enzymes which are included in grapes and usage of commercial enzymes in viticulture. In the end of the work are summarized some studies which are deal with usage of commercial enzymes and their influence on the quality and features of wine.
|
|
|
Specifika výroby vín v kvevri
Franta, Tomáš
This diploma thesis discusses the specifics of qvevri wine-making method, that represents very ancient footprint of wine technology. There are described and compared traditional wine-making methods with those which are used dominantly in wine-producing countries. The thesis deals with the chemical composition of wines vinified by different technologies. The knowlage gained from literary sources is compared eith the results of the experimental part.
|
|
|
Studium flavonoidů v červených vínech
Kandourova, Alexandra
This diploma thesis deals with study of flavonoids in red wine. This dissertation is divided into two parts: theoretical and practical. Theoretical part is define phenolic compounds, pays attention to flavonoids as important polyphenols which influence quality of red wines. The particular subchapters pay attention to maceration, respectively cryomaceration. The aim of the experimental part of this diploma thesis was to compare wines from Pinot noir. The wines were produced by two ways of maceration: fermentative maceration and cryomaceration at 4, 5°C for 3, 7, 14 days. At the same time, the effect of post-fermentation maceration was monitored in these two ways too. For wines was investigated the content of phenolic compounds, anthocyanins, flavanols content of catechin, epicatechin and antioxidative activity. Fermentative maceration positively influenced the content of total phenolic substances and post-fermentation maceration increased the catechin and epicatechin concentration. For red wines, cryomaceration appears to be a desirable step in production.
|
|
|
Využití suchého ledu v technologii vín révy vinné
Holešinský, Radim
This Diploma thesis contains information about cryomaceration and using of dry ice in wine technology. Base on that we could compare differences in basic wine parameters or amount of fenolic and sensoric contrasts in mature wines. In theoretical part of this thesis are describe principles of cold maceration or cryomaceration, but main focus was on maceration method with dry ice. In next part we oriented on calculating total costs and usefulness of dry ice. Final part is all about maceration and squeezing of blue grapes. In the beginning of experimental part is described variety Frankovka in general, which was used to this experiments. In following article is explained how the experiment was handled, what practices were used for it and why I chose analytic and sensoric method for this experiment. In Final part are presented graphs, results, conclusions we made in this experiment.
|
guest ::
