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Možnosti vinifikace hroznů odrůdy Frankovka pro VOC Modré Hory
Hloušek, Petr
In the thesis entitled The possibilities of vinification of grapes of the variety Frankovka for VOC Blue Mountains, the primary objective was to evaluate the influence of autochthonous yeast on the commercial by fermentation in an automatic vinifier, an open and closed vessel. Next, find out by ripening the wines in a wooden barrel and an impervious container whether it suits more maturation with increased or minimal amount of oxygen. The result of this work was then the sensory analysis of the wine was quantified into a 100 point table according to the OIV as well as the aromatic profile and profile of the structure and strength of the wines, which were then processed into the graphs. Experimental samples were analyzed by individual parameters - anthocyanins, total polyphenols, antioxidant capacity and color parameters.
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Využití třapin v technologii vín révy vinné
Helmová, Tereza
The bachelor thesis on The use of grape vines in the technology of wine grape vines in the first part deals with the literary summary on the given topic, namely the composition of grapes, the principle of maceration and Frankovka as a variety. Further, the bachelor thesis develops in the experimental part, which consists in the maceration of certain parts of the stems. The Frankovka variety is used for the experiment. The results of the experiment consist of sensory evaluation and chemical analysis.
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Využití terroir pro budování apelačních systémů a výrobu regionálních vín
Šimonová, Lucie
In the first part of my thesis, I briefly described the importance of the position of vineyards and grape varieties in the historical development of our winery. What mix of varieties have been recommended to plant for each location. In the next section, I describe the classification of wines according to different criteria, and explain the differences between the Germanic and Romanic system of labeling wines. It is also explained how the Czech Republic to classify wine as VOC, what are the conditions for its production and what should sign this guarantee. The third part is the analysis of the term "terroir" in terms of history and perspective of the present. The largest part is the description of the factors which grapes are naturally active.
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