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Oranžová vína
Nečasová, Eva
This bachelor thesis in the theoretical part describes the history of wine production, the original technology of wine production and its transfer through the Georgian tradition to the present. It also deals with mapping of producers of orange wine in the Czech Republic and abroad. The experimental part is devoted to the sensory and analytical evaluation of the selected set of orange wines. Based on information from the literature and verified by the experiment, recommendations for follow-up research and use in practice have been proposed.
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Ekonomické souvislosti alternativních výrobních procesů oranžových vín
Eliáš, Patrik
Eliáš, P. Economic context of alternative production processes of orange wines. Diploma thesis. Brno: Mendel University, 2019. Main goal of diploma thesis is to assess the possibilities of production of or-ange wines and to evaluate the economic context associated with their produc-tion. In this context, two production methods are considered, namely the produc-tion of orange wines in a qvevri clay pot and in a French oak barrel. The econom-ic effects are assessed by using dynamic methods of assessing the effectiveness of investments in terms of the expected return on investment and the internal rate of return of the investment. Before evaluating the efficiency of the investment, the expected cost and revenue structure of the production of orange wines is calcu-lated. The primary data required is obtained primarily through in-depth inter-views with the producers of these wines. In-depth interviews were conducted with a total of 10 orange wine producers out of a total of 30 estimated in the Czech Republic. In each of the investments a different wine production process is calculated. This ensures difference of made orange wine in the case of the qvevri or the French oak barrel, which allows for more complex conclusions and a bet-ter generalizability of the work.
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Oranžová vína
Lutzký, Filip
The master thesis deals with study of Orange wine. In theoretical part the history, traditional vessels, phenolic compounds and basic analytical parameters of Orange wine were described. In the practical part an experiment was made: the comparison of 4 varieties and 3 different lenghts of maceration. The basic analytical parameters, phenolics content, catechin content, antiradical activity and reducing power were measured. These wines were evaluated by senzory analysis and aromatic profile as well.
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