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Verification of fermentative process of grape juice
Procházková, Lenka ; Nováková, Olga (referee) ; Vránová, Dana (advisor)
This thesis deals with identification of yeasts isolated during spontaneous fermentation of grape juice. For analysis the Pinot Noir grape variety grown in the integrated vineyard was chosen. In the theoretical part of this thesis basic information about yeasts are described. Genera of yeasts that occurs during fermentation process and methods based on PCR are also described. In this thesis PCR-RFLP method was used for identification of yeasts. The amplification of the 5,8S-ITS rDNA sequence was performed by the polymerase chain reaction with use of the primers ITS1 and ITS4. The restriction analysis was performed by applying five restriction endonucleases: HaeIII, HinfI, Taq?, AluI, MseI. The amplicons were split into fragments which length and number are typical for the particular species. These fragments were identified by agarose gel electrophoresis and electrophoreograms were evaluated by BioNumerics software. Dendrograms representing genetic similarity of isolated wine yeasts were created by using UPGMA cluster analysis.
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Temperature regulation in technological process
Kuba, Marek ; Marada, Tomáš (referee) ; Zuth, Daniel (advisor)
My bachelor thesis deals with the concept and construction of my own equipment for temperature control in individual fermentation tanks which is commonly used in winery industry. The work is divided into two parts. The literature research contains brief description of suitable technology and temperature sensors. My practical part is focusing on the selection of individual components and evaluation of the results. It was also necessary to create a program for temperature control, design documentation and comparison of my final product with others commercial mechanism.In the end of my work I give summary of various recommendations for the practical use of my own product.
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Temperature regulation in technological process
Kuba, Marek ; Marada, Tomáš (referee) ; Zuth, Daniel (advisor)
My bachelor thesis deals with the concept and construction of my own equipment for temperature control in individual fermentation tanks which is commonly used in winery industry. The work is divided into two parts. The literature research contains brief description of suitable technology and temperature sensors. My practical part is focusing on the selection of individual components and evaluation of the results. It was also necessary to create a program for temperature control, design documentation and comparison of my final product with others commercial mechanism.In the end of my work I give summary of various recommendations for the practical use of my own product.
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Viskozitní vlastnosti šťávy z bobulí révy vinné
Krčálová, Jana
Theoretical part of the diploma thesis contains basic morphology of grapevine berries, chemical structure, extraction, storing and reproducing of grapewine juice. Literature review does not forget about right possibilities of grapevine juice ana-lysis and technical equipments which are required for measuring of viscosity, density and sugar content. Practical part of this diploma thesis deals with specific set of samples which were created for this thesis. Its about six kinds of grapevine grapes, which were picked up after one week interval for three times. After analysis some differences were detected in me-asured parameters between particular varieties and viscosity relation with sugar con-tent of grapevine juice. Results were discussed and outcome were concluded.
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Verification of fermentative process of grape juice
Procházková, Lenka ; Nováková, Olga (referee) ; Vránová, Dana (advisor)
This thesis deals with identification of yeasts isolated during spontaneous fermentation of grape juice. For analysis the Pinot Noir grape variety grown in the integrated vineyard was chosen. In the theoretical part of this thesis basic information about yeasts are described. Genera of yeasts that occurs during fermentation process and methods based on PCR are also described. In this thesis PCR-RFLP method was used for identification of yeasts. The amplification of the 5,8S-ITS rDNA sequence was performed by the polymerase chain reaction with use of the primers ITS1 and ITS4. The restriction analysis was performed by applying five restriction endonucleases: HaeIII, HinfI, Taq?, AluI, MseI. The amplicons were split into fragments which length and number are typical for the particular species. These fragments were identified by agarose gel electrophoresis and electrophoreograms were evaluated by BioNumerics software. Dendrograms representing genetic similarity of isolated wine yeasts were created by using UPGMA cluster analysis.
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