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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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Hodnocení kvality bezlepkových potravin se zaměřením na pečivo
OSINKOVÁ, Radka
This dissertation addresses the issue of shelf life and low nutritional value of gluten-free bread. Its aim was to determine the effect of certain additives on increase of the nutritional value and on extension of the shelf life of gluten-free bread. The first section of the thesis is devoted to the theoretical part, offering a general overview of properties of gluten, diseases associated with disorders of gluten digestion and the issue of gluten-free bread. It concludes with a description of a method of sensory analysis and possibility of compiling a questionnaire. The second section of the thesis is focused on the practical part which is developed on the basis of performing a baking experiment using enriching additives - hemp flour and mash. The bread samples are subjected to texture analysis by means of a texture analyser. The experimental part includes a questionnaire survey. The achieved results are processed and graphically represented. On the grounds of the acquired results, it is possible to label the chosen additives - hemp flour and mash as enriching ingredients positively affecting the nutritional value and shelf life of gluten-free bread. The results of the questionnaire survey show that the respondents are interested in the quality of the bakery products consumed; this is especially true for coeliac sufferers and people with other disorders of gluten digestion.
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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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