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Processing of grapes into non-traditional products
Černý, Marek ; Pacasová, Viktorie-Alexandra (referee) ; Mikulíková, Renata (advisor)
This bachelor’s thesis focuses on the processing of grapes into non-traditional products, mainly on grape jelly with the addition of spices, herbs and juices. The aim of this work is to investigate, which combination of herbs, spices or juices leads to the best sample. In the theoretical part of the thesis is described morfology of grapevine, it’s technological processing and variation of uses in food industry. Sensory analysis is also described, which represents a big part of thesis. The experimental part focuses on the desription of preparation of flavoured jelly and on it’s sensory analysis. Vitamin C was also studied with the usage of HPLC. Based on the sensory analysis data, the best sample was with lemon balm. Vitamin C was evaluated using HPLC and was determined to be around 0,017 – 0,028 mg per jelly.
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Netradiční využití vína - vinné želé
Bulíček, Karel
Jams and jellies are a significant range of fruit products and the range of products undergoing an extension due to the increase in various types of fruit used to make jams and jellies. The fruits are apples, pears, sapota, apricot, loquat, peach, papaya, plum, mango, grapes, pumpkins, etc .. This work describes a mechanism of gelation of gel substances used in the production of jams and jellies. Described herein are other additives such as sweeteners, acidity agents, flavoring agents and colorful. T What are described different recipes to production methods and packaging materials used in the manufacture of products. Described herein is a process for the production process of placing these products on the market gastronomy.
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Sekundární produkty révy vinné a vína
Cenková, Lenka
This Diploma thesis first deals with composition of the bunch of grapes and must. The following is a description of the selected consumable secondary products such as must, dealcoholized vine, jam, marmalade, jelly from must, vine jelly, grape seed oil, flour from grape seeds. Further describes other secondary products such as pomace (marcs) and vineyeard prunings and their usage and mentioned is also a significant waste resulting from the grape vine cultivation and vine production and its possible utilisation. In the practical part of the thesis there is performed the procedure of the production (conservation) of grape vine must and production of jelly from must from cultivars "Veltlínské zelené" and "Dornfelder". These 2 samples of jellies were then together with other 6 samples of similar products (5 of them vine products from other vineries, 1 product from different fruit - cherries) organoleptically evaluated and analytically measured in the laboratory. The results are processed into tables, charts, and statistically and verbally commented.
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Sekundární produkty révy vinné a vína
Staňková, Andrea
The theoretical part deals with the description of each byproducts, their production, use in kitchen and health effects. There are mentioned products known, easily obtainable on the Czech market, but also products that are gradually getting into awareness of customers and begin to be sought. The practical part dealt with the production of wine jelly and compare the results with commercially available products. When comparing the content of alcohol, it was lower in the experimental samples, because of longer exposure to heat. In commercial products was measured content of alcohol and sugar and the results were compared with the values listed on labels. These values were different. Often we meet with bad naming of individual products. Grape jelly is produced from wine, and the wine jam is made of wine must.
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