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Winery Lahofer Dobšice
Košňar, František ; Myslín,, Jiří (referee) ; Dýr, Petr (advisor) ; Utíkalová, Ivana (advisor)
The aim of this thesis is a proposal of a new winery building for the Lahofer Company close to the village of Dobšice u Znojma.I have completed a proposal on this topic in the AG32 subject, which is improved and extended by documentation for a building permit and documentation for carrying out of the construction. A new buiding is situated on the south gently sloping downhill land. The instruction for the assignment including the production part of the building with yearly output of 500.000 bottles of wine. The main idea was creating of the sustainable compact monoblock which is divided by material and by height and these differences are visible on the facade. The production part was solved with regard on the operational simplicity. The main construction material is a timber. From the perspective of the visitor was goal to create such a functional layout with possibility to have a look to the production itself, to see the barrique barrels, that the building is visually connected with a vineyards, that the restaurant provides overlook on the surrounding vineyards and a visitor was still in the heart of the building. This led to the creation of glazed entrance hall which connects all of this and creates the basic space of the winery. It is a space which gives vital information about others parts of the building more intensively than the building as a whole. Great emphasis was placed on the atmosphere and the feeling which a visitor will remember.
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Bariková vína
Pavelicová, Kristýna
The thesis entitled Barrique wine deals in the teoretical part with technology of production of red wine from grape harvesting after wine training. This is followed by the ri-pening of wine in barrique special barrels whose chemical wood composition is described the same as its influence on the wine quality. Furthermore the thesis describes the chemical composition of wine and biologically active substances in barrique wines. The last chapter of the theoretical part deals with methods in the analysis of polyphenolic compounds. In the practical part the work focuses on the identification of polyphenolic compounds in barrique wines. This happens in seven samples of wines and on the monitoring of changes in the content of substances during extraction of oak chips in ethanol. For detection High performance liquid chromatography in tandem with a mass spectrometry was used.
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Porovnání přípravků z vybraných druhů dřeva nahrazujících sudy typu barrique
Poništiak, Rudolf
The diploma thesis was focused on evaluation of selected species of wood species serving as a replacement for barrique barrels. The theoretical part was focused on the production of barrels and chemical composition of wood. It also dealt with the most common types of chippings used to make barrels and their alternatives in similarly wooden chips. For this experiment, 8 species of trees were selected which were subsequently heat treated to the desired levels of 110 ° C, 175 ° C and 200 ° C. Wooden chips were applied to the Riesling wine and changes in wine were followed after a period. Spectophotometry was used to monitor antioxidant capacity, and the content of total polyphenols in wine was determined. Finally, a sensory analysis was performed.
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Zrání vín v sudech barrique
Vencovská, Jana
The overarching aim of this thesis is to explore the topic of the use of barrique barrels in wine maturation, by means of a literature review. Barrique is a French term used for a particular type of a wooden barrel, which traditionally holds 225 l and which has the ability to improve and enhance the wine's organoleptic properties. There are several aspects that can influence the type and intensity of flavour extracted from the barrel during the maturation process. One of the aspects is the quality and type of wood the barrel is made from. This topic is discussed in the first chapter of this thesis. The second chapter looks at the history of barrel making and provides a description of the barrel manufacturing process. The third chapter sheds light on the changes in chemical composition of wine during barrel maturation. The last chapter is dedicated to the topic of cleaning and storing barrels.
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Porovnání vín školených v různých sudech typu barrique
Čevela, Jakub
The diplom thesis deals with comparation od the wines aged in different types of barrique barrels. In the theoretical part there are described types and origin of the wood, processing of the wood and chemical compounds, which are brought into the wine during aeging. Practical part deals with comparation of the data from spectrophotometry and chromatography analysis.
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Winery Lahofer Dobšice
Košňar, František ; Myslín,, Jiří (referee) ; Dýr, Petr (advisor) ; Utíkalová, Ivana (advisor)
The aim of this thesis is a proposal of a new winery building for the Lahofer Company close to the village of Dobšice u Znojma.I have completed a proposal on this topic in the AG32 subject, which is improved and extended by documentation for a building permit and documentation for carrying out of the construction. A new buiding is situated on the south gently sloping downhill land. The instruction for the assignment including the production part of the building with yearly output of 500.000 bottles of wine. The main idea was creating of the sustainable compact monoblock which is divided by material and by height and these differences are visible on the facade. The production part was solved with regard on the operational simplicity. The main construction material is a timber. From the perspective of the visitor was goal to create such a functional layout with possibility to have a look to the production itself, to see the barrique barrels, that the building is visually connected with a vineyards, that the restaurant provides overlook on the surrounding vineyards and a visitor was still in the heart of the building. This led to the creation of glazed entrance hall which connects all of this and creates the basic space of the winery. It is a space which gives vital information about others parts of the building more intensively than the building as a whole. Great emphasis was placed on the atmosphere and the feeling which a visitor will remember.
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Enologie s použitím dřeva
Ryzí, Barbora
This bachelor thesis deals with using of wood during wine production. Thesis points to the possibility of using barrels and these alternatives, specifically. The theore-tical part includes studies about influence of wood to wine character and forms of using of wood. The alternatives oak barrels is specifically written about oak staves and chips which were used during experiment. The thesis deals with barrique barrels inc-luding the choice of wood for production and after that production itself. Is written about difference in their using for white wines and red wines. Practical part evaluates experiment with using oak staves and chips to white Riesling and red Cerason. In the introduction of practical part the varieties are introdu-ced shortly and after that the results of analysis and of senzory analysis are processed.
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Vliv přípravků nahrazujících použití sudů typu barrique na parametry bílých vín
Benešová, Veronika
The literary part of this thesis deals with the production of barrique and their alternatives. The thesis is mainly focused on chips. Additionally there is describes the factores which affecting the chips in wine. More specifically, what are chips effect on the fermentation of white wine. Finaly comparing barrique barrels with chips. The experimental part was based on the experiment, when chips were added to white wine varieties Malverina. Differences beteween variants were in moment of adding (must, wine) and the degreee of tasting (medium, heavy). For evaluate the sensory analysis experiment was attended by an expert team. The tasters rated the sample to a 100-point scoreboard and also to additional table, where they rated specific properities. In the case of variant, when the chips are added to wine, was additionally evaluated certain aromas. Determination of antiradical aktivity was measured by spectrophotometric measurements. Measured values showed that in the case of addition of chips to the must antiradical aktivity was lower than the control sample, probably because of alcohol, whose presence caused leaching of higher amounts of phenolic compounds, antioxidants. The highest antiradical activity showed sample with medium toasted chips.
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Aromatické látky ve vínech školených v sudech typu barrique
Čevela, Jakub
The bachelor thesis focuses on the aromatic substances contained in wine aged in the barrique barrels. The thesis describes types of wood used for the production of the barrels and also lists the ways of the processing. Chromatographic methods for the determination of the aromatic substances in the wine are described in the conclusion of the thesis.
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