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Comparison of content anthocyanin pigments in selected cultivars of black elderberry and grape
Becková, Eliška ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
The purpose of this thesis is to compare the contents anthocyans in different varieties of European elderberry (Sambucus nigra L.). It was also studied the relationship between the content anthocyans in selected samples of blue grape varieties (Vitis vinifera L.) and position of the track, where the grapes were grown. The theoretical part describes elderberries and grapes in terms of botanical, chemical, and in terms of their using in the food industry. The dominant part of this chapter is to describe anthocyans and possibilities for their determination in the elderberry and grapes. Emphasis has been placed on the pH-differential method and determination by high performance liquid chromatography. The experiments are divided into two parts. The aim of the first experimental part is comparison of the total anthocyanins content in fifteen varieties of elderberry. The performed analysis shows that in terms of anthocyanins content for cultivation of elderberry in the Czech Republic the most suitable varieties are Mammut, Samyl, Reis aus Vossloch and Haschberg. In the second part of the experiments were determined total anthocyanins content in nine varieties of blue grape grown in the Mikulov region. For determination were used HPLC and pH-differential methods, as well as in the first part. The highest content of pigments was found in varieties Alibernet and Neronet. The present study focused on the suitability of the location pointed to vineyard south to southeast orientation plantings. At the end of the experimental part is a comparison of both methods of determination. Method using high performance liquid chromatography to provide very accurate results compared to less demanding pH-differential method of determination. This is recommended only for tentative determination of anthocyanins content in real samples.
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Basic features of wine fermented from freerun and pressed must
Becková, Eliška ; Šalplachta, Jan (referee) ; Vespalcová, Milena (advisor)
My work is engaging in winemaking of white and red wines. Theoretic processes and goings during winemaking is describe in the first part of this work. It deals harvest of kapes, fermetation, clearing wine, chemical content of grapes and wine, deseases and abnormality of wines. There are this described choosen variettes, their grapes were processed practically. The third part of this work is dealed in practice winemaking and chemical analyse sof wines. Musts from the start of pressing, from the first dressing and from the end dressing fermented to the end dressing . They were fermented and than analysed by chemical and tasting tests. The discussion about the dependence of the quality of wines on the kind of the must during pressing is presented in the end of this work. The results are motivated by chemical analyses and senzoric tasting of the experts.
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Graphic art of spanish artist Francisco de Goya\\"Another his foolery in the same arena"
BEČKOVÁ, Eliška
The bachelor´s thesis entitled Graphic Art of a Spanish Artist Francisco de Goya "Another His Foolery in the Same Arena" is divided into two parts, The oretical and practical. Theoretical part describes the life of a Spanish artist with an emphasis on the historical context and then it documents fragments of his work. Further, the thesis is focused on Goya´s graphic work and then it introduces his graphic cycle which is inspired by bullfighting. The thesis describes the graphic technique used by Goya himself. The practical part is based on knowledge of chemical graphic techniques which were introduced in the theoretical parts. The aim of the practical part is to create graphic sheets, inspired by "La Tauromaguia" (the art of bullfighthing).
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Comparison of content anthocyanin pigments in selected cultivars of black elderberry and grape
Becková, Eliška ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
The purpose of this thesis is to compare the contents anthocyans in different varieties of European elderberry (Sambucus nigra L.). It was also studied the relationship between the content anthocyans in selected samples of blue grape varieties (Vitis vinifera L.) and position of the track, where the grapes were grown. The theoretical part describes elderberries and grapes in terms of botanical, chemical, and in terms of their using in the food industry. The dominant part of this chapter is to describe anthocyans and possibilities for their determination in the elderberry and grapes. Emphasis has been placed on the pH-differential method and determination by high performance liquid chromatography. The experiments are divided into two parts. The aim of the first experimental part is comparison of the total anthocyanins content in fifteen varieties of elderberry. The performed analysis shows that in terms of anthocyanins content for cultivation of elderberry in the Czech Republic the most suitable varieties are Mammut, Samyl, Reis aus Vossloch and Haschberg. In the second part of the experiments were determined total anthocyanins content in nine varieties of blue grape grown in the Mikulov region. For determination were used HPLC and pH-differential methods, as well as in the first part. The highest content of pigments was found in varieties Alibernet and Neronet. The present study focused on the suitability of the location pointed to vineyard south to southeast orientation plantings. At the end of the experimental part is a comparison of both methods of determination. Method using high performance liquid chromatography to provide very accurate results compared to less demanding pH-differential method of determination. This is recommended only for tentative determination of anthocyanins content in real samples.
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Basic features of wine fermented from freerun and pressed must
Becková, Eliška ; Šalplachta, Jan (referee) ; Vespalcová, Milena (advisor)
My work is engaging in winemaking of white and red wines. Theoretic processes and goings during winemaking is describe in the first part of this work. It deals harvest of kapes, fermetation, clearing wine, chemical content of grapes and wine, deseases and abnormality of wines. There are this described choosen variettes, their grapes were processed practically. The third part of this work is dealed in practice winemaking and chemical analyse sof wines. Musts from the start of pressing, from the first dressing and from the end dressing fermented to the end dressing . They were fermented and than analysed by chemical and tasting tests. The discussion about the dependence of the quality of wines on the kind of the must during pressing is presented in the end of this work. The results are motivated by chemical analyses and senzoric tasting of the experts.
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