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Production and characterization of mead produced by different technologies
Kilian, David ; Vítová, Eva (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis is focused on the technology of producing mead from the chosen kind of honey with a variety of sugar concentrations with the use of modern producing technological procedures with the cold and hot process. The theoretical part is focused on the history of mead and its technological development. It focuses, in detail, on modern large scale technologies – both cold and also the hot process. In the practical part of the thesis, the production of samples of mead with various sugar concentrations from three kinds of honey with the use of two technological processes (hot and cold process) was conducted firstly. Secondly, the characteristics of the samples were conducted from the view of the volume of HMF – Hydroxymethylfurfural, ethanol, glucose, fructose, the chosen organic acids and elements with sensory analysis. The prepared samples were compared and discussed concerning differences to find out the differences of the use of the two manufacturing technologies (cold and hot process), the chosen kinds of honey and the influence of sugar before the fermentation on the final product.
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Vliv použitých kvasinek a různých druhů medu při výrobě medoviny
Michlovský, Petr
This thesis includes history of beekeeping in our territory and types of mead production. Three types of wine yeasts and three types of honey are examined in this thesis - overall 9 samples of mead is examined and produced. These samples are subjected to sensoric and analytic examination and results are arranged to charts and graphs
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Production and characterization of mead produced by different technologies
Kilian, David ; Vítová, Eva (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis is focused on the technology of producing mead from the chosen kind of honey with a variety of sugar concentrations with the use of modern producing technological procedures with the cold and hot process. The theoretical part is focused on the history of mead and its technological development. It focuses, in detail, on modern large scale technologies – both cold and also the hot process. In the practical part of the thesis, the production of samples of mead with various sugar concentrations from three kinds of honey with the use of two technological processes (hot and cold process) was conducted firstly. Secondly, the characteristics of the samples were conducted from the view of the volume of HMF – Hydroxymethylfurfural, ethanol, glucose, fructose, the chosen organic acids and elements with sensory analysis. The prepared samples were compared and discussed concerning differences to find out the differences of the use of the two manufacturing technologies (cold and hot process), the chosen kinds of honey and the influence of sugar before the fermentation on the final product.
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Precizace technologie Hřebečské medoviny
Bakrlíková, Veronika
The diploma thesis deals with the production of mead and problems of flavoring and adding alcohol to mead in contradiction with the required quality and demand for the purity of the product. History, individual steps of mead production such as fermentation, cleaning and finishing, including basic raw materials, are described here. The conclusion of the theoretical part briefly describes the defects of mead and methods of servis mead. The practical part deals with the main fermentation of the honey liquid with respect to the concentration of honey, the temperature during fermentation and the different types of yeast. By measuring with the OenoFoss device and the refractometer, I monitor the daily loss of sugar during the main fermentation and compare it with other samples. Further, using microbial isolation, I monitor yeast development after fermentation and final ethanol production. Part of the thesis is also identification of yeast by PCR and subsequent electrophoresis.
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Cheb's trade in 16. century
Sečkař, Petr ; Čechura, Jaroslav (advisor) ; Ďurčanský, Marek (referee)
City of Cheb, lying on crossroad of old trade roads, gains by favor of czcech kings and roman emperors many privileges supports trade activity. Sixteenth century was period of trade prosperity of this region: silver was discovered in Joachimsthal and some new deposits of tin. Prosperous mining areas are source of prosperity even for near and farther neighbourhoods, and on main route from western Europe lies Cheb. Assumed prosperity of trade shoud make impact on prosperity of city inhabitants, even city as a whole. Goal of this work is to analyze city income books (Umgeldbücher) and qualify and quantify income from trade and proportion of this income in whole city income.
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Vliv použitých kvasinek a různých druhů medu při výrobě medoviny
Michlovský, Petr
This thesis includes history of beekeeping in our territory and types of mead production. Three types of wine yeasts and three types of honey are examined in this thesis - overall 9 samples of mead is examined and produced. These samples are subjected to sensoric and analytic examination and results are arranged to charts and graphs
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Medovina a možnosti její výroby
Pechová, Lenka
Bachelor thesis Mead and the possibility of its production was written at the Department of Postharvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno. In this paper I focused on the requirements of honey, which is the main ingredient of mead. In addition, technological process of production of mead, fermentation microorganism and compared with the production of wine. The text also mentioned the legislative requirements and the product assortment of mead on the market.
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