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Proteom a metabolom parazitů rodu Phytophthora
Zelená, Pavla
Genus Phytophthora represents a world-wide spread pathogen with more than hundred recognized species and its devastating effect on plants has a serious economic and ecological impact. This diploma thesis entitled „Proteome and metabolome of genus Phytophthora” briefly summarizes knowledge about this pathogen, including its life cycle and interactions with its host. Twelve species representing six Phytophthora clades that were selected for experimental work are then discussed in details. Phytophthora isolates were characterized on proteome and metabolome level employing an LC-MS untargeted proteome profiling and a GC-MS analysis of volatiles. The results were then processed to identify candidate molecules for a targeted identification of Phytophthora and these results were validated in an independent experiment with P. palmivora and Hordeum vulgare. We found that a proteome profiling can be employed as a tool to differentiate individual Phytophthora species and that the marker peptides can be employed for a targeted monitoring of Phytophthora presence in plants.
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Porovnání analytických a senzorických vlastností vín před a po sekundární fermentaci
Prokeš, Kamil
This thesis is focused on sensory and analytical evaluation of wines before secondary fermentation (base wine) and after secondary fermentation using immobilized and classic yeast. The theoretical part is described in detail in the process of autolysis of yeast followed by general issues of amino acids, phenolic and volatile conpounds. Attention is also paid to the issue of the influence of amino acids, phenolic and volatile compounds on the composition and analysis of individual components with the influence of sensory perception for sparkling wines. Sensory perception will be evaluated by the hundred-point scale, and using a profile of strength and flavor profile. These evaluations will be compared on the basis of weighted average evaluation by categorization criteria - before and after the secondary fermentation, depending on the type of wine (base wine, wines produced by immobilized yeast and wines produced by classic yeast), according to the sugar content of musts (17, 19 and 21 ° NM) according to the year (2010 and 2011) and according to the variety (Riesling, Pinot Blanc, Pinot Noir, Sauvignon and Gewurztraminer). For this work, the aim was to determine the amino acids and volatile phenolic substances at the base wine, sparkling wine produced by immobilized yeast and sparkling wine produced by classic yeast. All these analytical values will be compared and evaluated according to the above categorization criteria. Subsequently, the data was statistically processed and evaluated in terms of the various influencing factors and their interactions using the graphical representation and interdependence also used Spearmenových correlations. The work found a statistically significant effect of amino acids threonine, serine, aspartic acid, glutamic acid, glycine, alanine, valine, tyrosine, phenylalanine, beta-alanine, beta-aminobutyric acid, arginine and aminoadipic acid to aromatic profile autolyzátové, which is characterized as flavoring butter, brioche and yeast. For phenolics there was no evidence of a difference in their content before and after secondary fermentation. The biggest factors that impact the content of phenolic compounds is the vintage, the grape variety and the sugar content of the must. It was also found to be a negative effect of phenolic compounds (DPPH Trolox, hydroxycinnamic acids, flavan-3-ols with stilbenes) to sparkle sparkling wines. For volatile substances, the hypothesis was confirmed that certain volatile substances are present only in the base wine, or that their concentration after secondary fermentation decreases and the others in turn are represented only by the wine after secondary fermentation or that their representation increases after secondary fermentation. The content of individual volatile compounds depends on the secondary fermentation, variety, vintage and sugar content of the must. The main objective is to compare among themselves and statistically evaluate the effect of amino acids, volatile and phenolic compounds on the evaluation of the hundred-point scale, the profile of strength and aroma profile. According to this inter-comparison of analytical and sensory evaluation we analyzed the effect of amino acids and volatile phenolic substances on sensory manifestation and the resulting quality of sparkling wines. In the sensory evaluation we found a positive statistically significant correlation between effervescence and autolysis aroma in sparkling wine.
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Porovnání vín školených v různých sudech typu barrique
Čevela, Jakub
The diplom thesis deals with comparation od the wines aged in different types of barrique barrels. In the theoretical part there are described types and origin of the wood, processing of the wood and chemical compounds, which are brought into the wine during aeging. Practical part deals with comparation of the data from spectrophotometry and chromatography analysis.
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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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Volatilní látky v šumivých vínech
Skýbová, Markéta
Volatile substances are responsible for the fragrance features not only sparkling wines. According to research there are more than 400 compounds.In this thesis is shortly mentioned technology of the sparkling wines and sparkling wines in the Czech Republic. Most of the work is devoted to the characterization of volatile substances found in sparkling wines. In the experimental part, 26 of samples were evaluated by sensory evaluation but the priority is given to volatile substances. By GC-MS were measured 65 volatile substances, which were subsequently evaluated. The focus is primarily on substances for which there is a decline during aging (amyl acetate), or growth (diethyl succinate, furfural, etc.). Volatile substances are evaluated not only by producers, but also by country of origin and in the last chapter is compared between the technology productions.
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Volatilní látky ve víně školených v sudech typu barrique
Esterka, Vít
This bachelor thesis discusses volatile substances in wine that is aged in barrique barrels. Historical sources are described here, studying the use of barrels, as well as the differences among them and the ways of their treatment. I concentrated on the differences among the producers of barrique barrels, and I studied both the Czech producers and the foreign ones. The methods used for indication of volatile subsances in wine are described in the final part of this thesis.
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Volatilné látky v zahraničních šumivých vínach
Fondrk, Miroslav
This thesis deals with the sensory and analytical analysis of volatile substances in foreign sparkling wines. In total there were selected and evaluated 32 samples from 13 countries of the world. Most of the samples came from the France. Theoretical overview describes the history of the production of sparkling wines and its individual steps as were created. Describe today in the world used and available methods of production and its technology. It focuses on a different styles and types of produced wines and their terroir and describes the volatile substances they contain. The experimental section contains a description of the methods of sensory and analytical analysis. The results section evaluates all wines using sensory and analytical methods. The results of the work were in addition to the verbal description transferred to the charts and graphs and compared between their parameters. These were then treated in STATISTICA software.
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