|
|
Chemical and sensory characterization of cider made from apple cultivars ordinarily grown in Czech republic
Strapcová, Zuzana ; Vítová, Eva (referee) ; Pořízka, Jaromír (advisor)
This master thesis deals with the investigation of selected chemical and sensory characteristics of ciders, which were made from four selected apple varieties. The theoretical part describes the chemical composition of apples, cider, the technology of production and production in the world. The next section describes the analytical methods used to determine chemical characteristics not only in ciders but also in other alcoholic beverages. The experimental part focuses on the determination of chemical characteristics such as the content of organic acids, carbohydrates, total phenolic content, alcohol antioxidant activity and elemental composition. The purpose of the work was to find out how different varieties differ in chemical composition. The produced ciders were subjected to sensory analysis to evaluate the selected cider sensory parameters, which were in the natural state and with the addition of carbon dioxide. The results show that ciders of different varieties differ in chemical composition. Malic acid was the most cider's abundant of the organic acids in the range of 2759 – 4411 mg·l-1. Another acid represented was lactic acid in the range of 166,2 – 288,1 mg·l-1. The glucose content of each cider was determined between 845,3 – 1159,8 mg·l-1and fructose 32,6 – 406,7 mg·l-1. Potassium 944,29 – 1073,98 mg·l-1 was the most represented of all elements. The total phenolic content was determined to be in the range of 164,2 – 214,1 mg of GAE·l-1and the antioxidant activity of 0,192 – 0,318 mg·l-1. These differences in chemical composition were also reflected in sensory evaluation. According to the overall assessment, the best cider was made from the Granny Smith variety, which contained the most organic acids and carbohydrates. It has been found that by adding carbon dioxide, sensory parameters such as colour, taste and smell are altered.
|
|
|
Bussines Plan
Miholová, Barbora ; Ing.Karel Freiberger (referee) ; Hanušová, Helena (advisor)
The main objective of this thesis is to design a business plan for further development company engaged in the distribution of cider in the Czech Republic. The first part deals with theoretical knowledge on setting up a business and creating a business plan. Further details will analyze internal and external environment in which the company will pursue. The last section is devoted to design my own proposal for implementing a business plan, including cost and risk assessment of its implementation.
|
|
|
Mycotoxins in fermented beverages
Martiník, Jan ; Svoboda, Zdeněk (referee) ; Běláková,, Sylvie (advisor)
Mycotoxins are toxic secondary metabolites of mold and fungi that attack cereals, wine grapes or apples, which are then used to produce fermented beverages. This thesis focuses on mycotoxin patulin which is primarily found in ciders. The theoretical part describes selected mycotoxins, legislation concerning these mycotoxins and their occurrence in fermented beverages. Section of the theoretical part is also dedicated to the description of fermented beverages and analytical methods used to determine mycotoxins in beverages. The experimental part deals with the validation parameters of the method for determination of patulin and 5-HMF. It also deals with the extraction and determination of these substances. Columns EASIMIPTM PATULIN were used in the extraction of patulin and 5-HMF and the concentration was measured by ultra high performance chromatography with photodiode array detection (UPLC/PDA). The determination of patulin and 5-HMF was performed in a total of 33 samples of cider, 9 samples of apple juice, 2 samples of wine and 2 samples of radler. Patulin was found in 6,1 % of cider samples and in 44,4 % of apple juice samples. 5-HMF was found in both wines and radlers, in 78,8 % of ciders and in 77,8 % of apple juices. All measurement data is processed in the results and discussion. The results were compared with foreign studies.
|
|
|
Business Plan - Production and Sale of Cider
Klimecký, Filip ; Bartošek, Vladimír (referee) ; Veselý, Josef (advisor)
This thesis focuses on the creation of a business plan for the establishment of a company focused on the production and sale of cider in the South Moravian Region. The aim of the thesis is to develop proposals that can serve as a basis for the real establishment of the enterprise. The thesis is divided into three parts, where the first part deals with the definition of the theoretical background for the business, the business plan and selected methods of strategic analysis. The second part is devoted to the analysis of the current situation, i.e. the analysis of the external and internal environment of the enterprise and the conduct of marketing research. In the third part, proposals are developed based on the findings of the analysis. Among the proposals, the formulation of the company's activities, the company's strategy, the company's processes, the marketing plan and the financial plan are developed.
|
|
|
Mycotoxins in fermented beverages
Martiník, Jan ; Svoboda, Zdeněk (referee) ; Běláková,, Sylvie (advisor)
Mycotoxins are toxic secondary metabolites of mold and fungi that attack cereals, wine grapes or apples, which are then used to produce fermented beverages. This thesis focuses on mycotoxin patulin which is primarily found in ciders. The theoretical part describes selected mycotoxins, legislation concerning these mycotoxins and their occurrence in fermented beverages. Section of the theoretical part is also dedicated to the description of fermented beverages and analytical methods used to determine mycotoxins in beverages. The experimental part deals with the validation parameters of the method for determination of patulin and 5-HMF. It also deals with the extraction and determination of these substances. Columns EASIMIPTM PATULIN were used in the extraction of patulin and 5-HMF and the concentration was measured by ultra high performance chromatography with photodiode array detection (UPLC/PDA). The determination of patulin and 5-HMF was performed in a total of 33 samples of cider, 9 samples of apple juice, 2 samples of wine and 2 samples of radler. Patulin was found in 6,1 % of cider samples and in 44,4 % of apple juice samples. 5-HMF was found in both wines and radlers, in 78,8 % of ciders and in 77,8 % of apple juices. All measurement data is processed in the results and discussion. The results were compared with foreign studies.
|
|
|
Technologické možnosti výroby ciderů a sladinových kvašených nápojů
Sojka, Jakub
This thesis is mainly devoted to the production of cider, which has been booming in the Czech Republic in recent years. Emphasis is put on the selection of suitable varieties of apples as well as on the whole technological process of production, from fermentation and ripening to product bottling. The production process is enriched with knowledge from wine-making practices, which could be a useful aid to achieve first-class quality and product diversity, especially regarding the knowledge of maceration and maturing using wood. Part of the thesis is also devoted to malt fermented beverages. It describes the process of making malt and fermentation using brewing yeast. Subsequent treatment options after fermentation and ripening are the same as for ciders and this after-fermentation treatments are associated and valid for both types of beverages. The practical part is devoted to the production of samples of cider and malt fermented beverages. The impact of both apple varieties and brewing/wine yeasts on the sensory quality of ciders is investigated. The last part is devoted to the possibilities of flavoring malt fermented beverages. Sensory analysis was performed on all samples and HPLC analysis was performed on selected samples.
|
|
|
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.
|
|
|
Sledování jakostních parametrů ciderů v prodejní síti
Urbášek, Martin
The thesis on the topic: Tracking of quality parameters for apple ciders in the retail network was accomplished at the Department of Post-Harvest Technology of Horticultural Products at the Faculty of Horticulture at the Mendel University in Brno in years 2016/2017. The goal of this thesis was to design and prepare several variations of apple ciders and compare them with products from the retail network. Thesis defines apple ciders, their history and division, legislation, requirements on labelling, technology of production and compares the available products in the czech retail network. In the practical part, the thesis deals with the comparison of produced and purchased apple ciders according to the specified quality parameters and the sensory evaluation.
|
|
|
Chemical and sensory characterization of cider made from apple cultivars ordinarily grown in Czech republic
Strapcová, Zuzana ; Vítová, Eva (referee) ; Pořízka, Jaromír (advisor)
This master thesis deals with the investigation of selected chemical and sensory characteristics of ciders, which were made from four selected apple varieties. The theoretical part describes the chemical composition of apples, cider, the technology of production and production in the world. The next section describes the analytical methods used to determine chemical characteristics not only in ciders but also in other alcoholic beverages. The experimental part focuses on the determination of chemical characteristics such as the content of organic acids, carbohydrates, total phenolic content, alcohol antioxidant activity and elemental composition. The purpose of the work was to find out how different varieties differ in chemical composition. The produced ciders were subjected to sensory analysis to evaluate the selected cider sensory parameters, which were in the natural state and with the addition of carbon dioxide. The results show that ciders of different varieties differ in chemical composition. Malic acid was the most cider's abundant of the organic acids in the range of 2759 – 4411 mg·l-1. Another acid represented was lactic acid in the range of 166,2 – 288,1 mg·l-1. The glucose content of each cider was determined between 845,3 – 1159,8 mg·l-1and fructose 32,6 – 406,7 mg·l-1. Potassium 944,29 – 1073,98 mg·l-1 was the most represented of all elements. The total phenolic content was determined to be in the range of 164,2 – 214,1 mg of GAE·l-1and the antioxidant activity of 0,192 – 0,318 mg·l-1. These differences in chemical composition were also reflected in sensory evaluation. According to the overall assessment, the best cider was made from the Granny Smith variety, which contained the most organic acids and carbohydrates. It has been found that by adding carbon dioxide, sensory parameters such as colour, taste and smell are altered.
|
|
|
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.
|
guest ::
