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Možnosti použití kryomacerace a nesacharomycetních mikroorganismů při technologii výroby vína
Zbytovská, Alena
The main theme of this bachelor thesis is the approach of modern techniques of cryomaceration and utilization of non-carbohydrate microorganism in wine production technology. These are modern techniques that are currently developing and conducting many research and experiments. It is about trying to get the best wine profile, where the characteristics of the variety will manifest. Nowadays, the use of the combination of Saccharomyces cerevisiae and the strains of non-saccharomycetic microorganisms such as Saccharomyces ludwigii, Torulopsis delbrueckii, Zygosaccharomyces rouxi and Balli, Kloecker apiculata, and others, are at the forefront. Each of these yeasts in combination with Saccharomyces cerevisiae has improved organoleptic properties as described in this work.
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Kryomacerace v technologii bílých vín
Matyášová, Martina
This Diploma thesis deals with kryomaceration and wine production using kryotechnology. The thesis examines the differences between molar composition of wines produced by classic method and wines produced by kryomaceration technology using very low temperatures of maceration. The first part of my thesis introduces molar composition of grapes and kryomaceration saying which ways are possible to use. In the experimental part are firstly described all three varieties of wines, which were used for the experiment. The second part tells about continuance and methods used for production of wines. There is prepared an aggregate of analytic and senzorical methods, which were used for production of wines in the end of this part. The last part of my thesis is about results. These results shows conclusions and opinions on given topic. The results are displayed in graphs which are decribed a clearly shows the progress of the wine behaviour from the beggining to their final figure.
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Vliv macerace rmutu na vlastnosti vína z aromatických odrůd
Harcová, Anna
This bachelor thesis concerns cryomaceration. In the theoretical part all the components of stum are descibed as well as the production of dry ice, which is needed in the process of cryomaceration itself. This spoken process used in viticultural operations is also descibed. We have characterized both of the used wine types, those being Hibernal and Muškát moravský. We carried out cryomaceration with both of these types, as well as the standart procedure, in order to obtain multiple values, which we proceeded to compare and evaluate them. In the introduction of the experimental part we estabilished the values of the material used for cryomaceration and the standart procedure. We described the preparations preceding both cryomaceration and the following execution. Each of these said cryomacerations were done in different locations and conditions. Therefore, the outcomes might differ. We evaluated the produced wines by sensory with the help of experienced degustators. Results were put into a graph. Analytical results were compared in graphs or charts. Basic parameters of all four produced wines are recorded in charts.
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Studium flavonoidů v červených vínech
Kandourova, Alexandra
This diploma thesis deals with study of flavonoids in red wine. This dissertation is divided into two parts: theoretical and practical. Theoretical part is define phenolic compounds, pays attention to flavonoids as important polyphenols which influence quality of red wines. The particular subchapters pay attention to maceration, respectively cryomaceration. The aim of the experimental part of this diploma thesis was to compare wines from Pinot noir. The wines were produced by two ways of maceration: fermentative maceration and cryomaceration at 4, 5°C for 3, 7, 14 days. At the same time, the effect of post-fermentation maceration was monitored in these two ways too. For wines was investigated the content of phenolic compounds, anthocyanins, flavanols content of catechin, epicatechin and antioxidative activity. Fermentative maceration positively influenced the content of total phenolic substances and post-fermentation maceration increased the catechin and epicatechin concentration. For red wines, cryomaceration appears to be a desirable step in production.
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Využití suchého ledu v technologii vín révy vinné
Holešinský, Radim
This Diploma thesis contains information about cryomaceration and using of dry ice in wine technology. Base on that we could compare differences in basic wine parameters or amount of fenolic and sensoric contrasts in mature wines. In theoretical part of this thesis are describe principles of cold maceration or cryomaceration, but main focus was on maceration method with dry ice. In next part we oriented on calculating total costs and usefulness of dry ice. Final part is all about maceration and squeezing of blue grapes. In the beginning of experimental part is described variety Frankovka in general, which was used to this experiments. In following article is explained how the experiment was handled, what practices were used for it and why I chose analytic and sensoric method for this experiment. In Final part are presented graphs, results, conclusions we made in this experiment.
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Vliv různých technik studené macerace na obsahové látky vína
Bíza, Petr
This bachelor thesis deals with the influence of various types of cold maceration technique on substances contained in wine. The thesis is divided into two parts: theoretical and practical. The theoretical part is about dfinitions of terms which simplify an orientation in this area, a composition of must and cold maceration techniques. The practical part contains a description of a wine grape variety, which has been chosen for the experiment, a technology of wine making, sensory evaluation and analytical analysis.
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Kryomacerace v technologii bílých vín
Stejskal, Ondřej
The thesis deals with kryotechnology and wine production using kryotechnology and monitoring molar substances of wines produced by kryotechnology in comparison to classical production. The first part introduces the maceration of grapes for white wines and methods of maceration, then the factors that influence the maceration, the next section deals with the fabric composition of berries and eventually meet with kryotechnology and its methods. In the experimental part is a brief description of all the three varieties of which the experiment was performed. This is followed by a description of the conduct and methods of production well and finally this section is being set of analytical and sensory methods to be performed. In the results, we will learn what conclusions and opinions we have come here and see clearly expressed the results in graphs where it is clearly shown how the wine itself developed from primary production.
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