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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Využití plodů růže šípkové při výrobě ovocných vín
 Barnáková, Zuzana
The aim of the bachelor thesis was to study the available literature dealing with fruit wines and to emphasize the technology of fruit wines making and rosa canina wine making, to describing composition of dog rose wines, to study of the legislative conditions for production and sale of fruit wines on the Slovak and Czech Republic markets with the emphasis and next to describe and evaluate current assortment of dog rose wines. Rose canina is a fruit with a high content of ascorbic acid and polyphenolic substances, which is then transferred to the character of wines. Wines are full of dominance of berry and dried fruits. Main differences between analyzed wines were based on own style of each winemaker. Low of the Slovak and Czech Republic deals with fruit wines just in general. Due to the specificity of dog rose wines and especially the different processing methods based on low water content in fruits and water adding, the legislative treatment of the production of these wines is insufficient. As a complementary aim of the bachelor thesis, we have determined the preparation and evaluation of our own samples of dog rose wines that fermented in two different types of yeast and the finding if there is a significant difference between them and their comparison with the wines available on the market. In the overall impression of sensory analysis, there was no detectable difference between our two wines.
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Senzorické hodnocení vybraných druhů ovocných vín
 PRÁŠEK, Jiří
The aim of this thesis was to prepare at least three samples of fruit wines and make a sensory evaluation of them within a group of evaluators. The results of the sensory evaluation of fruit wines bought in the market were added. The sensory analysis of the fruit wine samples was done at the Faculty of Agriculture at the University of South Bohemia in České Budějovice. Evaluators (n= 61; 21 to 55 years old) made a perception (ranking and sensory profile) of the fruit wine samples. The best self-made fruit wine was rosehip wine (fruit of Rosa canina). The worst self-made fruit wine was blackthorn wine (fruit of Prunus spinosa L.). The assessors did not register any big differences during the analysis of the commercially made fruit wines, therefore the variability in evaluation depended on the individual preferences. The complete impression of evaluated fruit wines mainly consisted of the results from analysis of the aroma and the taste of those samples.
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