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  Surname Name Title Thesis status   Supervisors Reviewers Type of thesis Date of def. Title
Student Type of thesis - - - - - - - - - -
Item shown in detail KOVÁŘ Includes the selected person into the timetable overlap calculation. Roman Instrumental determination of 2,3 - butandione in wine Instrumental determination of 2,3 - butandione in wine Thesis finished and defended successfully (DUO).   Hanuštiak Pavel Buňka František Master's thesis 1275516000000 03.06.2010 Instrumental determination of 2,3 - butandione in wine Thesis finished and defended successfully (DUO).
Roman KOVÁŘ Master's thesis 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX

Thesis info Instrumentální stanovení 2,3-butandionu ve víně

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Name KOVÁŘ Roman Includes the selected person into the timetable overlap calculation.
Acad. Yr. 2009/2010
Assigning department TUBAP
Date of defence Jun 3, 2010
Type of thesis Master's thesis
Thesis status Thesis finished and defended successfully (DUO). Thesis finished and defended successfully (DUO).
Completeness of mandatory entries - The following mandatory fields are not filled in for this Thesis.: Title in English
Main topic Instrumentální stanovení 2,3 - butandionu ve víně
Main topic in English Instrumental determination of 2,3 - butandione in wine
Title according to student Instrumentální stanovení 2,3-butandionu ve víně
English title as given by the student -
Parallel name -
Subtitle -
Thesis supervisor Hanuštiak Pavel, Ing. Ph.D.
External examiner Buňka František, prof. Ing. Ph.D.
Annotation Cílem této práce bylo charakterizovat 2,3-butandion, popsat technologii výroby vína a vhodné instrumentální metody stanovení 2,3-butandionu. Ke stanovení obsahu 2,3-butandionu ve vzorcích vína byla použita metoda HPLC-ECD.
Annotation in English The aim of this study was characterized 2,3-butandione, described the technology of wine making and appropriate instrumental methods for determination of 2,3-butandione. To de-termine the content of 2,3-butandione in wine samples was used HPLC-ECD.
Keywords 2,3-butandion, Technologie výroby vína, Instrumentální metody, HPLC-ECD
Keywords in English 2,3-butandione, wine making technology, instrumental methods, HPLC-ECD
Length of the covering note 61 s, 3 s. obr. příloh.
Language CZ
Annotation
Cílem této práce bylo charakterizovat 2,3-butandion, popsat technologii výroby vína a vhodné instrumentální metody stanovení 2,3-butandionu. Ke stanovení obsahu 2,3-butandionu ve vzorcích vína byla použita metoda HPLC-ECD.
Annotation in English
The aim of this study was characterized 2,3-butandione, described the technology of wine making and appropriate instrumental methods for determination of 2,3-butandione. To de-termine the content of 2,3-butandione in wine samples was used HPLC-ECD.
Keywords
2,3-butandion, Technologie výroby vína, Instrumentální metody, HPLC-ECD
Keywords in English
2,3-butandione, wine making technology, instrumental methods, HPLC-ECD
Research Plan I. Teoretická část
  1. Charakterizace 2,3 - butandionu.
  2. Technologie výroby vína.
  3. Instrumentální metody stanovení 2,3 - butandionu.
II. Praktická část
  1. Metodika separace a HPLC stanovení 2,3 - butandionu.
  2. Stanovení 2,3 - butandionu ve vybraných vzorcích vína.
Research Plan
I. Teoretická část
  1. Charakterizace 2,3 - butandionu.
  2. Technologie výroby vína.
  3. Instrumentální metody stanovení 2,3 - butandionu.
II. Praktická část
  1. Metodika separace a HPLC stanovení 2,3 - butandionu.
  2. Stanovení 2,3 - butandionu ve vybraných vzorcích vína.
Recommended resources [1] ČEPIČKA, J. Obecná potravinářská technologie, 1.vydání, VŠCHT, 1995.
[2] BARTOWSKY, E. J., HENSCHKE, P. A. The "buttery" attribute of wine - diacetyl - desirability, spoilage and beyond, International Journal of Food Microbiology, 96, 2004, 235-252.
[3] LE BARS, D., YVON, M. Formation of diacetyl and acetoin by Lactococcus lastis via aspartate catabolism, Journal of Applied Microbiology, 104, 2008, 171-177.
[4] LI, R., KENYON, G. L. A spectrophotometric determination of alfa-dicarbonyl compounds and its application to the enzymatic formation of alfa-ketobutyrate, Analytical Biochemistry, 230, 1995, 37-40.
Recommended resources
[1] ČEPIČKA, J. Obecná potravinářská technologie, 1.vydání, VŠCHT, 1995.
[2] BARTOWSKY, E. J., HENSCHKE, P. A. The "buttery" attribute of wine - diacetyl - desirability, spoilage and beyond, International Journal of Food Microbiology, 96, 2004, 235-252.
[3] LE BARS, D., YVON, M. Formation of diacetyl and acetoin by Lactococcus lastis via aspartate catabolism, Journal of Applied Microbiology, 104, 2008, 171-177.
[4] LI, R., KENYON, G. L. A spectrophotometric determination of alfa-dicarbonyl compounds and its application to the enzymatic formation of alfa-ketobutyrate, Analytical Biochemistry, 230, 1995, 37-40.
Týká se praxe No
Enclosed appendices -
Appendices bound in thesis illustrations
Taken from the library No
Full text of the thesis
Appendices
Reviewer's report
Supervisor's report
Defence procedure record file