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Environmental Management in Wine Natural Domin & Kusicky
Fehér, Tibor ; Kušický, David (referee) ; Kocmanová, Alena (advisor)
The bachelor thesis is focused on environmental management of the system in a selected company. The company uses HACCP as the only risk management and protection system. In the analysis I will describe and evaluate the economic side of the company. The conclusion of the thesis is to propose the ISO 14001 standard to improve the current situation and eliminate the shortcomings in the company.
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Porovnání agrobiologických a kvalitativních vlastností klonů vybrané odrůdy révy vinné
Kušický, Dávid
This diploma thesis compares the differences between clones of the Sauvignon variety, which are planted in the Central Slovakia wine region in the village of Veľký Krtíš and then evaluates the results of this comparison. Three clones from French and one clone from Tyrol are planted together in one vineyard track. The literary part of this thesis describes general information about Sauvignon variety, its clones and aromatic substances. In the vineyard were studied the phenological phases of the clones, uvological values and yield. From each clone has been made wine separately. For each wine were determined basic parameters and difference of aromatic substances using method of comprehensive two-dimensional gas chromatography. Based on the results of the expert committee were created the aromagrams and the position of the wines in the hundred-point table according to standards of the O.I.V.
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Vliv způsobu ošetřování půdy na obsah dusíku v listech a asimilovaného dusíku v moštu
Kušický, Dávid
This Bachelor thesis deals with a method of a ground nursing and an effect on capacity of the nitrogen in leafs and assimilable nitrogen in cider. In theoretical part is generally described the role of the nitrogen, its cycle, assimilable nitrogen, analysis of leafs and the greening vineyard issues. In practical part have been chosen two variety of Pinot gris and Tramin with grassy mixture,respectively with spontaneous greening. The first part consist of the results of the nitrogen and other elements from stems of leafs. In the second part is measured assimilable nitrogen in cider. At the end of the practical part are contained graphs which point out differences of the greening grassy mixtrues and spontaneous greening. At the end the greening in relation to nutrients is sumed up, especially to the nitrogen and assimilable nitrogen and the recommendation of suitable method of the ground nursing in vineyard.
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Environmental Management in Wine Natural Domin & Kusicky
Fehér, Tibor ; Kušický, David (referee) ; Kocmanová, Alena (advisor)
The bachelor thesis is focused on environmental management of the system in a selected company. The company uses HACCP as the only risk management and protection system. In the analysis I will describe and evaluate the economic side of the company. The conclusion of the thesis is to propose the ISO 14001 standard to improve the current situation and eliminate the shortcomings in the company.
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