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Selection of appropriate indigenous yeasts for wine production
Krátká, Veronika ; Babák, Libor (referee) ; Vránová, Dana (advisor)
The aim of this diploma thesis was the selection of appropriate indigenous yeasts for wine production. Tested yeasts were isolated from the grapes from the winery Maňák Žádovice. The yeasts isolated within theses in 2009 – 2012 have been also tested, and commercial wine yeast have been tested for comparison. In the theoretical part the focus is on the technology of wine, in particular fermentation. The work is also focused on yeasts metabolism and taxonomy. There was described the principle of PCR-RFLP, and methods used to characterize the properties of isolated yeasts. In the experimental part was made isolation of yeasts, theirs identification using PCR-RFLP and to select the most suitable yeast in wine making proces were performed physiological tests.
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Vůně a chuť vína
Tesařová, Marika
The Bachelor's project describes the general nature of vine, wine production technology, methods of wine judging, and the related legislation. The project's main part describes the formation of aromatic substances and wine aroma groups. Each group is represented by the aromatic substances accounting for the group aroma as well as by the specific variety wines each with a suitable dish. The general rule is that white variety wines should be combined with white meat – poultry, veal and fish while red wines are recommended for red meat such as beef, venison. In addition to the primary factors such as soil, variety properties, climate, the overall wine aroma may also be influenced by the technological procedures used in wine production.
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Vliv různých metod zákvasů révových moštů na jakost vína
Koubek, Jan
My thesis deals with various methods of fermentation of grape must. Describes unique methods of inoculation, yeast, alcohol fermentation, and terroir. A two-year experiment was made with samples of wines made from the same varieties. The difference in production was only the inoculation of the must. The other steps in wine making were the same, so that the only difference in the produced wine was the method of inoculation. The results obtained are clearly elaborated and evaluated, including aroma-profiles and wine profiles.
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Vinařská obec Vrbice
Kučera, Tomáš
The Bachelor thesis is focusing on wine village Vrbice, its history, wine yards, climatological and geological parameters. There are also described typical varieties for the location and local growers and winemakers. The chemical and sensory analysis of samples is attached at the end of thesis.
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Charakteristika vinařského regionu Znojemska
Fruhvirt, Stanislav
My bachelor´s work is focused on Znojmo´s wine region. It is aimed at its soil, geological and climatological conditions, that are essential for the grape-vine growth. The main part of my bachelor´s work refers to Znojmo´s region wine lines and local villages split and to wine varieties composition. It is described a tendency of wine varieties composition development. The final part of my bachelor´s work is concerned with a phenomenon called terroir and Znojmo VOC appelation system.
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Vliv geologických a půdních podmínek na kvalitativní parametry vín
Kupsa, Jan
Aim of this thesis was to answer question how big is influence of geological and pedological conditions on qualitative parameters of wines. Four sites with variety Ryzlink rýnský have been choosen on vineyard Velká Vendule in Velké Žernoseky based on differect pedological a geological characteristics. Site have been closely described from pedological point of view. Wine samples from vintages 2012 to 2014 have been made from every site via unified vinification so 51 wine properities could be measured. Results have undergone canonical diskriminant analysis. It was found content of elements in soil isn't in clear relation to content in wine, mainly because different climatic conditions each year. In spite of this it was possible to clearly separate all wine samples by sites by chossing selected parameters (D/H)II, 13C, B, Ca, K, Mg, P, catechin a trans-piceid. They could be therefore called markers for tracking wine authenticity in relation to geological and pedological conditions.
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Porovnání klonů odrůdy Tramín po stránce kvalitativní a kvantitativní
Hub, Pavel
The aim of this work was to evaluate the qualitative and quantitative parameters of the clones of the Tramín variety. The introduction describes the Tramín variety, its origin, distribution, mutations and clones, and also deals with habitat requirements, variety resistance, cultivating properties And climatic conditions in the area of the experimental vineyard. In the experiment, the facts about individual clone analyzes are described, with methodology, site description, On which grapes were harvested and evaluated. Given the results of the comparison of the individual clones from the same site, it would be advisable not to focus on just one clone, but at least three clones to support each other. Not only in production technology, but also in sensory properties where one clone supports the second or third clone in one clone. It will also be appropriate to focus on the dependence of micro climatic conditions, soil conditions, The main objective was to recommend the suitability of a combination of Tramín clones with different properties for the production of quality wine according to the obtained data. Based on the results I would suggest focusing on the cultivation of French clones, Clones 47 and 1077, which provide a spice and a clone 46-106, which gives the wines of floral tones, fruity and delicate aroma. As they complement each other very well both in terms of yields and in terms of quality and aroma of the produced wines.
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Vliv různých metod zákvasů révových moštů na jakost vína
Koubek, Jan
My thesis deals with various methods of fermentation of grape must. Describes unique methods of inoculation, yeast, alcohol fermentation, and terroir. A two-year experiment was made with samples of wines made from the same varieties. The difference in production was only the inoculation of the must. The other steps in wine making were the same, so that the only difference in the produced wine was the method of inoculation. The results obtained are clearly elaborated and evaluated, including aro-ma-profiles and wine profiles.
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Vinařství v okrajových oblastech Moravy
Jelečková, Radka
This bachelor thesis deals with effects of soil and climatic conditions on grapevine. Specifically, it deals with the wine-growing village in the Znojmo region. It is wine-growing village Kojetice in Moravia. There is presented the history of the wine-growing village, their climatic and soil conditions, the vineyard track, the varietal compositon grapevine species and the ways of grapevine growing. It includes a description of grower and producer of vineyards in the area. The practical part deals with the chemical and sensory analysis of the local charakteristic wine.
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