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Výroba ovocných vín z méně známých druhů
Fojt, Robin
Diploma thesis called Production of fruit wines from less known species was made at the Institute of Post-Harvest Technology of Horticultural Products. Lesser known fruit species with a focus on selected species for a practical experiment were described in the thesis, as well as the technology of fruit wine production. In the experimental part were made micro-samples of fruit wines from five species and in total in six variants. Selected quality parameters (polyphenol content, antioxidant capacity, titration acid, alcohol and residual sugar) and sensory evaluation were determined from the wines produced. All results were statistically evaluated.
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Technologie a jakostní parametry ovocných vín
Hrubá, Monika
Bachelor thesis of Technology and parameters of fruits wines, it was prepred of Department of Post-Harvest Technology of Holticultural Products on Faculty of Holticulture Mendel University in Brno in ages 2014 -- 2015. The main aim of thesis was to focus for wood sortments fruit wines in the retail network and describe the legal requirements for quality fruit wines. Thesis describes technology the production of fruit wines and select retailers. The thesis includes the most commonly used fruit species for the of fruit wines in retail Tesco and Albert and in wineries Chateau Lednice, Pereg and Pankovo.
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Porovnání révových a ovocných vín z hlediska obsahu senzoricky významných látek
Vagnerová, Petra
In the first part of the thesis is processed literature review focused on the composition of fruit, production of fruit wines and their distribution, and diseases and defects of these wines too. The experimental part of thesis is focused on comparing the sensory substances between fruit wines and grape wines. For the experiment using fruit wines from red currants, sweet cherriesa and sour cherries and red wines from varieties Blue Portugal, from white varieties Müller Thurgau and pink varieties of St. Laurent. Case of fruit musts was made basic analysis of substances. For wines was performed sensory analysis by hundred system. Spectrophotometry was determined the total content of flavanols and anthocyanins. Alpha Spectrometers FT-PR has performed a detailed analysis of the substances in wine Top sensory evaluated wine was currant and St. Laurent rosé. The worst evaluated was the cherry wine. The highest values of flavanols reached cherry wine and grape wine Müller Thurgau, the lowest rate was observed in the sweet cherry wines. The highest measured value of anthocyanins was at sour cherry wine, the lowest measured amount was at grape wine Müller Thurgau. In the comprehensive evaluation can be said that among the surveyed wines don't were significant differences.
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Porovnání révových a ovocných vín z hlediska obsahu antioxidačních látek
Kučerová, Pavlína
This thesis deals with the production of fruit wines from specified varieties of fruit and selecting complementary suitable grape wines. The thesis also deals with comparison of the wines in terms of their antioxidant content. The first part deals with the literature review, which focuses on the summary of literature sources dealing with fruit wines. It describes the fruits of which were made fruit wines. A further vine wines selected for comparison. Described are substances found in both the fruit and the grape. A separate chapter is devoted antioxidants. It is described technology of wine production. The experimental part is focused on comparing fruit and grape wines in terms of antioxidant content. For the experiment were used made fruit wines (apple, strawberry and elderberry) vine and wine (Müller -Thurgau, Saint Laurent rosé, Blue Portugal). Fundamental analyzes were made of fruit ciders and fruit and grape wines by ALPHA. Method GS / MC were determined by volatile compounds in wines. Spetrofotometricky content was determined the essential antioxidants. Spectrophotometry was determined using two methods Trolox DPPH and DPPH GA, antiradical activity. Part of the evaluation of fruit and grape wines were sensory analysis. Reached the highest levels of antioxidants wines Blue Portugal and elderberry wine. It can say that among the surveyed wines was the difference in the content of antioxidants, which was due to production technology.
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Porovnání fenolických profilů ovocných a révových vín
Michlovský, Ondřej
This thesis deals with phenols in fruit wines and grape wines. In the literary part, there are description of phenols, select kinds of fruit, technological methods of wine production, diseases and defects of wines, types and kinds of wines and their marketing. In practical part, there were made fourteen kinds of wines, then these wines were laboratory and sensory evaluated.
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