|
|
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.
|
|
|
Analysis of operating fluids properties
Chrobák, Jan ; Rozsívalová, Zdenka (referee) ; Frk, Martin (advisor)
This diploma thesis is focused on introducing the mathematical and physical fundamentals of viskosity, density and refractive index of liquids and methods of its measurement. Based on available literatures specify review of areas in which the measurement of dynamic viscosity is used for evaluation the actual state of liquid materials. Discuss the possibility of using for example variables to determine the concentration of fat in milk and ethanol in alcoholic beverages. The sample of liquid to realize the practical measurements.
|
|
|
Analysis of operating fluids properties
Chrobák, Jan ; Rozsívalová, Zdenka (referee) ; Frk, Martin (advisor)
This diploma thesis is focused on introducing the mathematical and physical fundamentals of viskosity, density and refractive index of liquids and methods of its measurement. Based on available literatures specify review of areas in which the measurement of dynamic viscosity is used for evaluation the actual state of liquid materials. Discuss the possibility of using for example variables to determine the concentration of fat in milk and ethanol in alcoholic beverages. The sample of liquid to realize the practical measurements.
|
|
|
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.
|
guest ::
