Wine tasting is a multidimensional experience that includes contextual information from tasting environments. Formal sensory tastings are limited by the use of booths that lack ecological validity and engagement. Virtual reality (VR) can overcome this limitation by simulating different environmental contexts. Perception, sensory acceptability, and ...
Cílem této diplomové práce je návrh vytápění a chlazení konkrétního vinařského provozu s využitím obnovitelných zdrojů energie. Uvedený návrh je zpracovaný na základě poznatků, získaných v rámci studie vinařské technologie a rozboru reálných vinařských provozů. Diplomová práce je rozdělena na tři části: teoretická, praktická a projektová. Teoretick...
The biodiversity of lactic acid bacteria in musts and wines of Albariñ / o variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API® / 50 CHL test, 16S rDNA and recA gene sequences, Amplified Ribosomal DNA Restriction Analysis -ARDRA- and 16S-26S intergenic region a...
Wine production is one of the most important agricultural activities around the world. The production of wine involves the use of a large number of valuable resources, such as water, fertilizers, and other organic products. Moreover, it produces a large amount of wastewater and organic waste that must be treated adequately to avoid contaminating th...
Hlapne žveplo vsebujoče spojine v vinu, imenovane tudi reduktivne spojine vina, predstavljajo velik problem v vinarstvu, saj so krivec skoraj 30 % vseh napak v pridelavi vin. Namen magistrskega dela je bil ugotoviti, ali koncentracije lahko hlapnih žveplovih spojin, predvsem vodikovega sulfida (H2S), variirajo glede na dodano količino in vrsto duši...
While academics and wine industry practitioners have focused on the topic of sustainability, especially the environmental dimension, little research has assessed what the concept of sustainability actually means to wine consumers. This chapter examines whether wine consumers mention the social dimension when they describe what sustainability means ...
3-Alkyl-2-methoxypyrazines (MPs) contribute to the herbaceous flavor characteristics of wine and are generally considered associated with poor-quality wine. To control the MPs in grapes and wine, an accurate understanding of MP metabolism is needed. This review covers factors affecting people in the perception of MPs. Also, the history of O-methylt...
Producing wines within an acceptable range of astringency is important for quality and consumer acceptance. Astringency can be modified by fining during the winemaking process and the use of vegetable proteins (especially potato proteins) as fining agents has gained increasing interest due to consumers&rsquo / requirements. The research presented w...
Published in Critical reviews in food science and nutrition
Nanotechnology is one of the most promising future technologies for the food industry. Some of its applications have already been introduced in analytical techniques and food packaging technologies. This review summarizes existing knowledge about the implementation of nanotechnology in wine laboratory procedures. The focus is mainly on recent advan...
Volatile profiles were determined for white wines of Feteasca regala variety produced from musts in which the antioxidants glutathione and ascorbic acid were added in different proportions before inception of alcoholic fermentation. Treatments with these antioxidants affect some volatile compound evolution and positively influence the wine volatile...
