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Technologie výroby ochucených ciderů
Jarešová, Jana
The thesis describes the technology of cider making and also making flavoured ciders and ice ciders made by cryoconcentration. Three kinds types of cider were made: classical cider – by fermenting apple juice, cider inspired by Quebeck’s ice cider „cidere de glance“ - by using method of cryoconcentration and cider cryoconcentrated after fermentation „applejack.“ First year was used an apple juice from Idared variety, second year was used Golden Delicious variety. Analytical evaluation contained measurement of antioxidants, alcohol, residual sugar, titrable acidity a pH value.
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Technologie výroby cideru
Jarešová, Jana
Bachelor´s thesis concerns with technological methods of cider production, which differs not just between each producing country, but also between each individual producer. Bachelor´s thesis is divided in few parts. At first, Czech legislation of cider is being described. Next chapters are dedicated to history of cider in countries with long-time producing tradition and mainly to whole technological procedure logical lined up step by step, from selection of apples to final cider bottling. The goal of last chapter is to give insight into Czech cider market and introducing main Czech producers.
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Impacts of diversification activities in rural areas
JAREŠOVÁ, Jana
The thesis focuses on the use of the Rural Development Programme, in detail Axis III. The aim of the thesis is analysis of the specific conditions for diversification in southern Bohemia. The work contains the basic characteristics of the South Bohemian Region and the SWOT analysis. In the practical part there is an analysis of applications for subsidies from the Rural Development Programme between 2007 - 2010, including the indicators of impact.
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