| dc.contributor.advisor |
Hanuštiak, Pavel
|
|
| dc.contributor.author |
Masaříková, Lucie
|
|
| dc.date.accessioned |
2012-03-10T01:26:00Z |
|
| dc.date.available |
2012-03-10T01:26:00Z |
|
| dc.date.issued |
2011-05-30 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/16710
|
|
| dc.description.abstract |
Cílem práce je popsat nejvíce pěstované odrůdy révy vinné na území České republiky, charakterizovat využití hroznového vína v gastronomii a popsat faktory působící na chuť vína. Dále jsou uvedeny jednotlivé země Evropy, ve kterých jsou pěstovány odrůdy charakteristické pro Českou a Moravskou vinařskou oblast. |
cs |
| dc.format |
48 s. (75 744 znaků) |
cs |
| dc.format.extent |
827943 bytes |
cs |
| dc.format.mimetype |
application/pdf |
cs |
| dc.language.iso |
cs |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
odrůdy révy vinné
|
cs |
| dc.subject |
gastronomie
|
cs |
| dc.subject |
víno
|
cs |
| dc.subject |
chuť vína
|
cs |
| dc.subject |
species of grapevines
|
en |
| dc.subject |
gastronomy
|
en |
| dc.subject |
wine
|
en |
| dc.subject |
taste of wine
|
en |
| dc.title |
Porovnání gastronomického využití stejných odrůd révy vinné v různých oblastech Evropy |
cs |
| dc.title.alternative |
The Comparing of Gastronomy Use of the Same Vine Varieties in Different Regions of Europe |
en |
| dc.type |
bakalářská práce |
cs |
| dc.contributor.referee |
Mlček, Jiří |
|
| dc.date.accepted |
2011-06-16 |
|
| dc.description.abstract-translated |
The aim of this work is a description of the most cultivated species of grapevines in the Czech Republic. It is also characterized the utilization of grape wine in the gastronomy. The next point is a description of the factors which influence the taste of the wine. The bachelor thesis contains some European countries with characteristic wines that are grown in the Czech Republic, too. In this part are mentioned differences between European and Czech wines. |
en |
| dc.description.department |
Ústav technologie a mikrobiologie potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/144
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-discipline |
Chemistry and Food Technologies |
en |
| dc.thesis.degree-grantor |
Univerzita Tomáše Bati ve Zlíně. Fakulta technologická |
cs |
| dc.thesis.degree-grantor |
Tomas Bata University in Zlín. Faculty of Technology |
en |
| dc.thesis.degree-name |
Bc. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and Food Technologies |
en |
| dc.identifier.stag |
22760
|
|
| dc.date.assigned |
2011-02-11 |
|
| utb.result.grade |
B |
|
