Technologie výroby a jakost sušených hroznů

Diploma thesis "Production Technology and Quality of Dried Grapes" is in the first part focused on the summary of findings about grapes and their drying. The history of grapevine growing and the history of drying are described, the chemical composition of grapes is briefly outlined. This is followed by description of various technologies of production of dried grapes, both industrial and homemade. This part is followed by the informations about microbiology of dried grapes and their nutritional value. The main part of the thesis is a practical part, starting with description of grape varieties and used methods of production. The grapes were dried ordinarily in a dryer and also by lyophilisation. Subsequently, the methodology of each assessment performed on the finished product is described. The results shows the levels of saccharization and pH of the fresh grapes. This is followed by determination of water activity, microbiological and sensoric evaluation, analysis of vitamin C content and colour of dried grapes