Zobrazeno 1 - 10
of 128
pro vyhledávání: '"macerace"'
Autor:
Blasch, Jiří
This bachelor thesis deals with the composition of wine, describes cold maceration and its effect on extraction of substances from white and blue grape varieties. The thesis describes technology for grapes cooling and its use in viticulture. The effo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8e80a80927a12b0406a3bf7a085eb03b
http://www.nusl.cz/ntk/nusl-363350
http://www.nusl.cz/ntk/nusl-363350
Autor:
Vrbová, Libuše
This thesis deals with the influence of maceration of the mash in rosé winemaking. The literary section describe the phenolic compounds contained in grapes, the possibility of producing rosé wines and factors affecting the course of maceration. The
Externí odkaz:
http://www.nusl.cz/ntk/nusl-363343
Autor:
Bíza, Petr
This bachelor thesis deals with the influence of various types of cold maceration technique on substances contained in wine. The thesis is divided into two parts: theoretical and practical. The theoretical part is about dfinitions of terms which simp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::242dfff6dabb04ffdf6467b6faeeceb4
http://www.nusl.cz/ntk/nusl-363349
http://www.nusl.cz/ntk/nusl-363349
Autor:
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
Externí odkaz:
http://www.nusl.cz/ntk/nusl-250090
Autor:
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::d48f5077bec4b67dfe38a1aa68fe9875
http://www.nusl.cz/ntk/nusl-190387
http://www.nusl.cz/ntk/nusl-190387
Autor:
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 d
Externí odkaz:
http://www.nusl.cz/ntk/nusl-190399
Autor:
Chytil, Dalibor
This diploma thesis deals with the optimization of processes for extraction of bioactive lipophilic compounds from fruits of sea buckthorn (Hippophae Rhamnoides) into various types of plant oil bases using simple maceration. The theoretical part of t
Externí odkaz:
http://www.nusl.cz/ntk/nusl-433126