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Možnosti využití dubových parketek při výrobě bílých vín
Spíchalová, Aneta
In the theoretical part of this thesis is mention the history of white wines aged in barrels and the effect of yeast on the wine's aging and he possible technologies. The next part deals with the different kinds of trees, the most popular areas trees come from, how the wood is processed, and what it consists of before and after toasting. I explore the advantages and disadvantages of using wooden barrels, and the differences between different barrels, mainly american and french barrels. I also take a look at making a special piece of wood called staves. The practical part deals with adding of staves into fermenting white wine in half and full amount in comparison with anticipated results. The experiment was made on two grape varieties. The wines were sensorically and analytically.evaluated. The wines had their flavanols and antiradicals activities measured. I sum up the results of the experiment in a statistical ending.
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Vliv kvasinkové kultury na aromatický profil bílých vín
Fráňová, Anna
The Diploma thesis deals with the topic of yeasts culture and its influence on aromatic profile of white wines. The first part of the thesis focuses on literature overview, where we can find more details about wine yeasts and its species. The main focus is on possibilities of reproduction these yeasts. The result can be seen on growth curve, which shows the speed and intensity of multiplication of the yeasts. We will see the proces of alcoholic fermentation and determine the difference between spontaneuos fermentation and controled fermentation using special active dry wine yeasts. Smoothly going to second part of literature overview, where we can learn about aromatic properties of wines, especially the aromatic profile that is typical for variety Grüner Veltliner. The beginning of the experimental part will familiarize us with brief description of variety Grüner Veltliner, that were used for the experiment and its origin. Then we can see clear diagram describing the proces of the experiment following the analysis of analytic parametrs. The parametrs are concered about the stum and description of the proces of fermentation of partial variations. In the result part we can find analytical of resultant wines from spectrophotometric apparatuses ALPHA and MIURA and the results of senzoric evaluation done by committee of seven degustators. The final part of the thesis is about comparison of results within discussion and final results listed in the chapter conclusion.
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Studium zdraví prospěšných látek v semenech Vitis vinifera L.
Gottwaldová, Nicole
This bachelor thesis was processed in the years 2016/2017 at the Institute of Viticulture and Viticulture of the Faculty of Horticulture of the Mendel University in Brno. The aim of this study was to research the available studies of health beneficial substances in grapevine seeds. We focused on the content of antioxidant components. The thesis described berries and their distribution on peel, pulp and seeds. We also analyzed individual groups of health benefits and specific cases of their health benefits. In the practical part we compares the results of total polyphenol compounds, flavanols, reducing power and antiradical aktivity of six varietes of Vitis vinifera L. In addition, a chapter was prepared with other possible use of grape vine seeds, such as oil, flour or cosmetics.
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Možnosti využití dubových náhražek dřevěných sudů při výrobě bílých vín
Spíchalová, Aneta
In the theoretical part of this thesis is mention the history of white wines aged in barrels and composition of wood mentioned. The next part deals, how the wood is processed, and what it consists of before and after toasting. I explore the advantages and disadvantages of using wooden barrels. The practical part deals with adding of staves and chips into fermenting white wine with anticipated results. The experiment was made on two grape varieties. This thesis explores the use of oak staves and chips. The wines were sensorically and analytically evaluated. The wines had antiradicals activities measured. I sum up the results of the experiment in a statistical ending, the conclusion summarized the advantages and disadvantages of using staves and chips in white fermenting white wine.
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Technologické možnosti výroby klaretu - historie a současnost
Fráňová, Anna
This bachelor thesis deals with the technological methods of claret production, its history and the current production of these wines. The literary overview in the first chapter deals with the definition of the term and a summary of all its meanings. The second chapter focuses on the technological methods of the production of clarets and the third chapter deals with grape varieties that are suitable for the production of clarets. Part of this thesis is an attempt at claret production, which is described from grape harvesting and the method of production to its final evaluation. Here we determine the suitability of individual grape varieties for claret production based on a comparison of sensory evaluation and analytical analysis.
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Vliv různých podmínek zrání na změny ve složení fenolických látek ve víně
Beran, Václav
In the experiment the influence of different storage conditions of annual bottle aging on changes in the composition of phenolic compounds in white and red wines was observed. Total phenolics, flavanols, anthocyanins and antiradical activity were observed. A higher content of phenolics and a higher antiradical activity were detected in red wines. Higher temperature induces a higher content of phenolics in white wines. In red wines, higher temperature induces a lower content of total phenols. The content of flavanols in white and red wines decreases more at a higher temperature. The decrease of anthocyanins was observed in all red wines. Antiradical activity has increased in white wines with a cork stopper. In red wines, antiradical activity has decreased. The best storage conditions are low temperature and darkness. Classic cork stopper is the best closure for red wines. White wines closed by a screw cap were sensory evaluated more positively, cork stopper induces a higher antiradical activity.
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Vliv před-fermentační macerace na obsahové látky moštu révy vinné
Sapík, Miloslav
Data shows that if the year is similar to year 2013, as regards to the increased content of titratable acid, there can be a longer maceration pulp, which may serve as the future harmoniousness wine. Appropriate sufficient time of maceration for any decrease in titratable acidity corresponds to the period of maceration form 4 to 12 hours. Regarding the tartaric acid and malic acid, the time of maceration appears to be approximately 8 hours. From this time forth there may be rises in values of malic acid,which can cause microbiological instability. If we wanted to get the largest share of the health-promoting substances of this year, the must had to be macerated at least 48 hours.
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Vliv macerace na antiradikálovou aktivitu moštů révy vinné
Strýček, Jan
The work deals with the effect of maceration on the content representation of selected phenolic compounds, which have a positive impact on human health and the antiradical activity of musts. Influencing factor in this study is a temperature at which the must was macerated. It made one variety with different temperature maceration (Sauvignon) and the second variety, which was performed at only one temperature of maceration. Literary section contains a description of the progression of grape, its biochemical composition, description and distribution of phenolic substances, a description of free radicals and antioxidants. Phenolic compounds are divided into two groups - a flavonoids and nonflavonoids. These substances passes during maceration to the must. They affect the color, taste of the must and wine and also have a positive impact on human health The experiment was conducted in 2013 (September, October). The grapes were macerated 0, 2, 4, 8, 12, 24 and 48 hours, after manual gathering and initial processing. The samples were measured by optical density at different wavelengths, we measured also antiradical activity. Results were analyzed and it was found that a significant influence on the contents of the measured substances and quantities has temperature maceration.
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Možnosti využití dubových parketek při výrobě bílých vín
Spíchalová, Aneta
In the theoretical part of this thesis is mention the history of white wines aged in barrels and the effect of yeast on the wine's aging and he possible technologies. The next part deals with the different kinds of trees, the most popular areas trees come from, how the wood is processed, and what it consists of before and after toasting. I explore the advantages and disadvantages of using wooden barrels, and the differences between different barrels, mainly american and french barrels. I also take a look at making a special piece of wood called staves. The practical part deals with adding of staves into fermenting white wine in half and full amount in comparison with anticipated results. The experiment was made on two grape varieties. The wines were sensorically and analytically.evaluated. The wines had their flavanols and antiradicals activities measured. I sum up the results of the experiment in a statistical ending.
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