. "Modern technologies of the grape wines production in the context of European viniculture."@en . "0"^^ . "C\u00EDlem \u0159e\u0161en\u00ED navrhovan\u00E9ho projektu je napomoci v\u00FDrazn\u00E9mu kvalitativn\u00EDmu zlep\u0161en\u00ED produkce \u010Desk\u00FDch a moravsk\u00FDch v\u00EDn za pomoci \u0159\u00EDzen\u00E9 fermentace v\u00EDna, p\u0159i kter\u00E9 budou pou\u017Eity biologick\u00E9 faktory (\u010Dist\u00E1 selektovan\u00E1 kultura kvasinek a ml\u00E9\u010Dn\u00FDch bakteri\u00ED Leuconostoc oenos) a fyzik\u00E1ln\u00ED faktory v kontextu s vysp\u011Bl\u00FDmi vina\u0159sk\u00FDmi zem\u011Bmi Evropsk\u00E9 unie. V n\u00E1vaznosti na schv\u00E1len\u00FD Vina\u0159sk\u00FD z\u00E1kon je nutn\u00E9 za\u010D\u00EDt uplat\u0148ovat v praxi modern\u00ED technologie v\u00FDroby a hodnocen\u00ED kvality jednotliv\u00FDch v\u00FDrobk\u016F analytick\u00FDmi a senzorick\u00FDmi metodami s d\u016Frazem na zv\u00FD\u0161en\u00ED konkurenceschopnosti na\u0161ich v\u00FDrobk\u016F doma i v zahrani\u010D\u00ED. Dosa\u017Een\u00E9 v\u00FDsledky projektu se uplatn\u00ED v \u0161irok\u00E9 vina\u0159sk\u00E9 ve\u0159ejnosti, zejm\u00E9na ve st\u0159edn\u00EDch a velk\u00FDch vina\u0159sk\u00FDch podnic\u00EDch, s jejich\u017E pomoc\u00ED bude usnadn\u011Bn p\u0159echod od dosavadn\u00EDch forem v\u00FDroby k modern\u00EDm technologi\u00EDm v\u00FDroby v\u00EDn. S nov\u00FDmi technologiemi budou sezn\u00E1meni i poslucha\u010Di technologick\u00E9ho oboru Zahradnick\u00E9 fakulty MZLU, kte\u0159\u00ED po ukon\u010Den\u00ED sv\u00FDch studi\u00ED za\u010Dnou tyto metody uplat\u0148ovat v p" . "Modern\u00ED technologie v\u00FDroby r\u00E9vov\u00FDch v\u00EDn v kontextu evropsk\u00E9ho vina\u0159stv\u00ED" . "1"^^ . . . . . . . . "0"^^ . . . "C\u00EDl \u0159e\u0161en\u00ED navrhovan\u00E9ho projektu vypracov\u00E1n\u00ED a laboratorn\u00ED ov\u011B\u0159en\u00ED metodiky \u0159\u00EDzen\u00E9 fermentace r\u00E9vov\u00FDch mo\u0161t\u016F pomoc\u00ED biologick\u00FDch a fyzik\u00E1ln\u00EDch faktor\u016F, s d\u016Frazem na kontrolu kvality fin\u00E1ln\u00EDho v\u00FDrobku pomoc\u00ED chemick\u00FDch a senzorick\u00FDch anal\u00FDz, byl spln\u011Bn."@cs . . "EP0960996031" . . "http://www.isvav.cz/projectDetail.do?rowId=EP0960996031"^^ . "The aim of the solution of the suggested project is to help the outstanding qualitative improvement of production of Czech and Moravian wines through the led wine fermwntation. We will use biological factors (pure selected culture of yeast - fungi and the milk bakteries Leuconostoc oenos) vinicultural countries of the European Union. After the ratification of the law about wine it is necessary to start using im practice the modern processing technologies and the evaluation of quality of the individual products by analytic and sensorial methods with the emphasis on the betterment of the competition ability of our products in our country and abroad. Final results of the projects will be used by the general public of winegrowers, mainly by the medium - sized and big winegrowing firms. The switch - over from the hitherto forms of production to the modern technologies of wine production will be easier with their help. The students of technological branch of The faculty of hosticulture MZLU will b"@en . "13"^^ . "13"^^ . . .