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Sledování změn asimilovatelného dusíku u moštů révy vinné
Lasotová, Michaela
This thesis is focused on tracking of changes of assimilable nitrogen and its forms during grape must fermentation. At the beginning, the thesis deals with description of nitrogen compounds in grapes and grape musts, its formation during grape ripening and its individual forms in grape musts. Last but not least, thesis deals with yeast nitrogen utilisation and the possibility of adding nutrition into grape must. In experimental part of the thesis is described an experiment, which were performed in Lednice between years 2015/2016, based on tracking changes of assimilable nitrogen in grape must during fermentation. Each of the variant shows the effect of adding nutrition in two concentrations and compares them with control variants. Measured dates was statistically procesed and analyzed.
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Základní parametry moštů révy vinné
Výmola, Tomáš
In this bachelor´s work was after studying the collected domestic and foreign sources analysed consisted of the basic parameters of the must of the vine, wine production and subsequently to frequent diseases and defects of the wine where we can meet. To the overall quality of the wine occurs in the vineyard, during the processing of the grapes, fementation of the mas hor even in the achal wine during his training or after the subsequent filling into bottles.
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Vliv arbuskulárních mykorhizních hub na fyziologické projevy a plodnost u révy vinné (Vitis vinifera L.) =: The effect of arbuscular mycorrhizal fungi on physiological processes and fertility of grapevine (Vitis vinifera L.) /
Sedláček, Martin
In a three-year field experiment we evaluated the effect of arbuscular mycorrhizal fungi (AMF) on physiological processes and fertility of grapevine (Vitis vinifera L.), there were two variants: inoculated with AMF compared to uninoculated control. The experiment took place at the Faculty of Horticulture, Mendel University in Brno, using Pinot noir and Lemberger planted as a field experiment and in containers (seedlings) and the second part took place in already established vineyard (mature plants). The positive effect of AMF on the must gained from mature plants of both varieties was observed at following parameters: sugar content, assimilable N, Mg and Fe. All the seedlings from both container and field experiment and both varieties demonstrated a positive effect of AMF on the intensity of photosynthesis, stomatal conductance and transpiration level. The expected positive impact of AMF on all investigated parameters was not significatntly demonstrated, which corresponds with the results of current research on this topic.
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Vliv způsobu ošetřování půdy na obsah dusíku v listech a asimilovaného dusíku v moštu
Kušický, Dávid
This Bachelor thesis deals with a method of a ground nursing and an effect on capacity of the nitrogen in leafs and assimilable nitrogen in cider. In theoretical part is generally described the role of the nitrogen, its cycle, assimilable nitrogen, analysis of leafs and the greening vineyard issues. In practical part have been chosen two variety of Pinot gris and Tramin with grassy mixture,respectively with spontaneous greening. The first part consist of the results of the nitrogen and other elements from stems of leafs. In the second part is measured assimilable nitrogen in cider. At the end of the practical part are contained graphs which point out differences of the greening grassy mixtrues and spontaneous greening. At the end the greening in relation to nutrients is sumed up, especially to the nitrogen and assimilable nitrogen and the recommendation of suitable method of the ground nursing in vineyard.
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Sledování změn asimilovatelného dusíku u moštů révy vinné
Najmanová, Barbora
Diploma thesis deals with content of assimilable nitrogen in grape must during fermentation. Theoretical section included chapters concerned with defininition of assimilable nitrogen and its organic and anorganic forms, nitrogen evolution during grape berry maturation and its utilization (catabolite repression, amino acids utilization, composed of catabolism and synthesis). Following chapters describes negatives, on the one side lack of nitrogen (growth of biomass, stuck and sluggish fermentation, production of sulfur compounds) and on the other side abundance of nitrogen (production of higher alcohols, acetic acid, ethyl carbamate and sulfur compound) In research section, experiment was carried out on must of Chardonnay variety. Must subdivided into three groups, repeated twice. First two groups, Nutristart oraniq supplements were added according to recommended dosage. Third group was control group, without added supplements. Results were acquired from following apparatuses: Titroline Easy, Miura One and FTIR spectrometer BRUKER ALPHA and were processed with Excel and STATISTICA. Experiment was complemented with sensory evaluation.
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Sledování změn asimilovatelného dusíku u moštů révy vinné
Lasotová, Michaela
This thesis is focused on tracking of changes of assimilable nitrogen and its forms during grape must fermentation. At the beginning, the thesis deals with description of nitrogen compounds in grapes and grape musts, its formation during grape ripening and its individual forms in grape musts. Last but not least, thesis deals with yeast nitrogen utilisation and the possibility of adding nutrition into grape must. In experimental part of the thesis is described an experiment, which were performed in Lednice between years 2015/2016, based on tracking changes of assimilable nitrogen in grape must during fermentation. Each of the variant shows the effect of adding nutrition in two concentrations and compares them with control variants. Measured dates was statistically procesed and analyzed.
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Vliv kvasinek na vývoj asimilovatelného dusíku během fermentace moštů révy vinné
Tomková, Magdaléna
The intention of this bachelor thesis was to determine whether the various yeasts have various requirements for nutrition with assimilable nitrogen and comparing the values of consumption assimilable nitrogen during fermentation. The claim that each feedstock and each specimen have different characteristics and demands on the fermentation conditions, was confirmed as we expected. The experiment showed that the differences in the development of assimilable nitrogen in musts with different broths were not remarkable, but it can be considered as conclusive. The literal part of this work was focused on the approach of mechanism of yeasts, fermentation and the use of assimilable nitrogen. To understand the whole system is necessary to know the individual subjects, therefore the part of the literal section was devoted to a description of the components involved in the fermentation process, which were the most important thing for this purpose of this work.
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Vliv doby macerace na množství asimilovatelného dusíku u moštů révy vinné
Škrobák, Stanislav
This diploma thesis is deal with influence of maceration period on the amount of yeast assimilable nitrogen that it is in wine must. In literary part I generally described role of nitrogen in vine and yeast assimilable nitrogen. In experimental part were choosen two varieties, "Tramín" and "Rulandské bílé". The grapes of these varieties were macerated for 48 hours after stemming and milling. Both of these varieties were made in two different ways, the first was uncooled and the second was cooled to 5 degrees. Sampling was carried out after 0, 2, 4, 12, 24 and 48 hours of maceration and volume of yeast assimilable nitrogen and other parameters were measured in the samples. These results were evaulated statistically and influence of maceration period on the amount of yeast assimilable nitrogen and other volumetric substances in must of grape vine were researched.
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Sledování změn asimilovatelného dusíku během alkoholové fermentace moštů révy vinné
Jeřábek, Rostislav
The dissertation deals with yeast assimilable nitrogen during the alcohol fermentation. The theoretical part describes the role of nitrogen in the grapevine and the issue of the yeast assimilable nitrogen (YAN). The experimental part focuses on two different nutrient types, further subdivided according to their dosage to low doses, high doses or split high doses. Altogether, we obtained and analysed seven scenarios, including the referential one. The experiments were measured using the following devices: TITROLINE EASY, Miura and FTIR analyser BrukerAlpha. The measurements were complemented with a sensory evaluation which was performed on 4 December 2013 and 28 February 2014. Besides measuring yeast assimilable nitrogen, we also measured titratable acidity, pH, alcohol, residual sugar, etc. The data obtained were analysed using the statistical methods (the STATISTICA 10 programme) and the relations between individual parameters concerned were analysed.
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