This thesis deals with the legislation of viticulture and winemaking in the Czech Republic. The main goal of this thesis is to introduce to the readers both, professionals and non-professionals, viticulture and wine law in its full extensity. For this reason, we deeply analyze the Act No. 321/2004 describing viticulture and winemaking as amended by subsequent law. The thesis is composed of seven main chapters. The abbreviations, witch are subsequently used in the work, are defined in the separate chapter. The first part is an introduction to the topic and describes the origin of growing grape-wine and winemaking. The second part deals with the historical development of vineyard and wine law in the Czech Republic. For the sake of clarity, second part is divided into five subsections. The third chapter defines the position of vineyard and wine law in legal system of Czech Republic and characterizes this specific agriculture sector. The fourth part provides a review of written sources of vineyard and wine law. The chapter is hierarchically separated into the categories: international law, EU law and Czech law. Part five is major and it is the most extensive part of this diploma. It deals with the current legislation of viticulture and winemaking in the Czech Republic by Act No. 321/2004 Coll. It...

La Valle d'Aosta, pur non avendo grandi superfici destinate alla viticoltura, è caratterizzata dalla presenza di un ricco patrimonio ampelografico di cui fanno parte dodici varietà autoctone a bacca rossa: Bonda, Cornalin, Crovassa, Fumin, Mayolet, Ner d'Ala, Petit rouge, Premetta, Roussin, Roussin de Morgex, Vien de Nus e Vuillermin. Malgrado i numerosi vitigni menzionati, nella produzione dei vini a D.O.C troviamo in prevalenza il Petit rouge e poche altre varietà che, nell'insieme, rappresentano circa il 34% della produzione totale. Al fine di implementare la presenza di prodotti tipici che esprimano i caratteri distintivi della zona di provenienza sono state approfondite le conoscenze dei vitigni autoctoni per evidenziarne le attitudini e le potenzialità per la produzione di vini rossi di qualità. Allo stesso scopo sono stati valutati gli effetti dell'applicazione di alcune tecniche di vinificazione alternative sull'espressione dei caratteri qualitativi del Petit rouge, le cui uve sono da tempo vinificate in purezza o in assemblaggi nella produzione di vini a D.O.C. / Aosta Valley has a little viticulture surface and it is characterised by a rich ampelographic collection including the following twelve red grape autochthonous varieties: Bonda, Cornalin, Crovassa, Fumin, Mayolet, Ner d'Ala, Petit rouge, Premetta, Roussin, Roussin de Morgex, Vien de Nus e Vuillermin. Only the 34% of the D.O.C. wine production is represented by some of the above mentioned cultivars, in particular the Petit Rouge, despite of the huge number of cultivars. The Petit rouge is used in purity or in miscellaneous in the D.O.C. wine production. In order to implement the presence of typical products, this study was carried out to evaluate the aptitude of Aosta Valley ancient grapes to produce quality red wines. Moreover to improve quality of the most diffused Aosta Valley red wine the effects of some alternative winemaking were evaluated on the Petit rouge characters.

Thesis (M.A.)--Florida State University, 2009. / Advisor: Ned Stuckey-French, Florida State University, College of Arts and Sciences, Dept. of English. Title and description from dissertation home page (viewed Aug. 18, 2009). Includes bibliographical references. Text also available via Internet in PDF format. Document formatted into pages; contains viii, 60 pages.

The diploma thesis deals with the design of a winery with accommodation facilities. The whole area consists of the main building, a building for storage of garden equipment and wooden cabins for lodging during summer time. The diploma thesis is mostly focused on the design of the main building with the winemaking facilities, five rooms on the second floor and technical background. All buildings in the area are appropriately placed considering the cardinal points and they are logically connected with each other by means of roads. The main building is fully provided with cellars where the largest part of the production and the sampling and presentation rooms are found. The shape of the floor plan displays a shape of the letter “u” with two above-ground floors. The whole second above-ground floor is created as a relaxation zone for the guests. Each room has its private balcony with a nice view of the neighbouring vineyards. The roofing is implemented by the flat roof with extensive vegetation and wooden roof trusses, fitting into the surrounding landscape.

La tesi si prepone di analizzare il significato di design nel contesto dell’industria agro-alimentare in Italia, con particolare riferimento alle teorie dell’innovazione tramite servizi (Miles et al., 1995; Tether et al., 2001). Precedenti studi sulla professionalizzazione di una disciplina hanno supportato una prima fase di ricerca, durante la quale si è cercato di valutare se si sta sviluppando una disciplina del design agro-alimentare (Hodgson, 2002). Successivamente, la ricerca ha analizzato come le imprese del settore abbiano sviluppato ed integrato specifiche competenze mirate a fare del design uno strumento di crescita innovativa (Jennings e Wood, 1994, Meroni, 2000, Miele e Murdoch, 2002). La metodologia si basa su casi studio tratti da dati di fonte primaria e secondaria. Un primo risultato ha evidenziato l’importanza dell’innovazione di tipo organizzativo, in particolare il lavoro di progetto ed un rapporto frequente con il cliente. Lo studio enfatizza inoltre che le aziende agro-alimentari debbano considerare aspetti legati all’innovazione in concomitanza a quelli legati all’estetica. Nei casi in cui il prodotto non rappresenti l'unica interfaccia col cliente (es. settore vinicolo), la ricerca suggerisce che la funzione di servizio del design emerge come preminente. / This thesis unveils the meaning of design in the context of the agro-food industry in Italy from a service innovation perspective (Miles et al., 1995; Tether et al., 2001). Different theoretical underpinnings have been called: previous studies on the professionalisation of a discipline have helped to assess the extent to which a discipline of agro-food design is emerging (Hodgson, 2002). Additional insight is provided by the analysis of firms and sectors that have integrated design-related expertise into their activities and, consequently, contributed to further our understanding on this matter (Jennings and Wood, 1994, Meroni, 2000, Miele and Murdoch, 2002). A qualitative approach has combined both primary- and secondary-source data. The study indicates that organisational innovations are crucial for the competitiveness of Italian design firms, project-based activity and close relationship with client firms in particular. Case studies on medium and large agro-food firms point to a blurring line between design and marketing. The study emphasises that both the innovation and aesthetic components must be considered. In cases where the product is not the only interface with the client (e.g. winemaking sector), the research suggests that the service trait of the design activity is becoming increasingly relevant.