|
|
Vplyv macerácie netradičných druhov dreva na kvalitu destilátů
Martinák, Krištof
Diploma thesis The influence of maceration of nontraditional wood species on the quality of distillate was elaborated in the years 2017-2019 at the Institute of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno. Literary part was aimed at clarifying the legislative requirements for the production of spirits, namely brandy. The thesis also briefly describes the history and technology of barrel production, the chemical composition of wood and chemical changes in the content of barrels. Alternative products used instead of barrels were also discussed. In the practical part of the thesis 8 types of woods, which were processed into wood chips, each in three variants of temperature treatment (110,175,200°C) were selected. Various types of woods were dosed into wine distillate and matured together with wood for 5 months. After this time, the distillates were decanted and subjected to chemical analysis. Here, the antioxidant capacity was determined by two methods - FRAP and DPPH. The total polyphenol content and color changes using the CIELAB 3-dimensional space was also determined. Subsequently, 24 spirits were rated by eleven members commission. Fifteen organoleptic properties (optical, aromatic and flavor) were evaluated. The results were evaluated in graphs, tables and photographs and supported by a statistical survey. Furthermore, in the discussion and conclusion, the results were verbally evaluated, compared with similar foreign and domestic studies. In conclusion, the author's opinion, his recommendations for using this research in practice or other research were expressed.Formula clause:I hereby declare that, this thesis entitled The influence of maceration of nontraditional wood species on the quality of distillate was written and completed by me. I also declare that all the sources and information used to complete the thesis are included in the list of references. I disagree that the thesis could be made public in accordance with Article 47b of Act No. 111/1998 Coll., Higher Education Institutions and on Amendments and Supplements to Some Other Acts (the Higher Education Act), and in accordance with the current. I recommend postponing the publication of the bachelor / master thesis for a maximum of 3 years. Directive on publishing of the final thesis. I declare that the printed version of the thesis and electronic version of the thesis published in the application of the Final Thesis in the University Information System is identical. I am aware that my thesis is written in accordance to Act. 121/2000 Coll., on Copyright and therefore Mendel University in Brno has the right to conclude licence agreements on the utilization of the thesis as a school work in accordance with Article 60(1) of the Copyright Act. Before concluding a licence agreement on utilization of the work by another person, I will request a written statement from the university that the licence agreement is not in contradiction to legitimate interests of the university, and I will also pay a prospective fee to cover the cost incurred in creating the work to the full amount of such costs.
|
|
|
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.
|
|
|
Využitie enologických tanínov a chipsov pri výrobe vína
Stašová, Veronika
The final thesis copes with use of oak tannins and wooden chips during the red winemaking. The theoretical part is dedicated to characteristics and division of polyphenolic compounds. In this thesis there are also mentioned different types of tannins and oak chips, their extraction, usage and their impact on wine. Experimental part of the final thesis was focused on practical trial with two red wines and various additions of either oak tannins or wooden chips. One sample from each wine was left without any oak addition. At the end all wine samples were sensory evaluated,using 100 point system and tasters were also focused on structure and mightiness of the wines. Wines were accordingly analytically evaluated, where total polyphenols, catechins, antiradical activity, reducing power and amount of anthocyanins were determined.
|
|
|
uvedení nového produktu na český trh start upovou firmou
Singh Mejia, Darshan Nicolas Teji ; Průša, Přemysl (advisor)
The aim of this thesis is to develop the marketing strategy for Company X to use for launching a new product (plantain snack) in the Czech market. The thesis will be divided into two parts: theoretical and practical (analytical). The theoretical part will cover the basic information relevant to the theory product launch, marketing strategy, and market analysis. The practical section will focus on establishing the most appropriate marketing strategy for a product launch to be used by the Company X. This thesis will be based on primary and secondary information sources (research based on professional literature) about the current market situation, customers, and competitors, (marketing research), the state of the market as well as an analysis of competitors. The practical part of the thesis will consist of the SWOT analysis of the new product/ company, internal documents of the Company X and promotional materials of both Company X and competitors, as well as an own marketing research material, in the form of focus groups.
|
|
|
Zpracování brambor na bramborové lupínky
Picková, Tereza
Bachelor thesis on the topic "Potatoes processing for the production of chips" I focused on the production technology of chips. In the literary section, I focused on potato varieties suitable for production. I continued with storage and processing of raw material inputs into production. Production stages are peeling and removing dirt from potatoes, cuting into slices, blanching, frying on vegetable oil, salting and application of spices in the rotating drum machines followed by packaging and distribution. In the practical part, I described laboratory of qualitative chips evaluation in the plant Choustník. There I obtained professional experience. At the end of the practical part, I present results of questionnaire, which I used to determine preferences of consumers in Czech Republic. In the conclusion I compared chips consumption in our country (Czech Republic) with consumption elsewhere in the world.
|
|
|
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.
|
guest ::
