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The theme of this thesis is. The effect of storage and other elements on beer quality. The theoretical part of my work concentrates on the history and production of beer, methods of production of low-alcohol and non-alcoholic beer. In my thesis I deal with reverse osmosis, use of special kinds of yeasts or with fermentation. In the practical part of my work is described the production of low-alcohol and non-alcoholic beer. For non-alcoholic beers there were used different kinds of storages. The practical part of my work is focused on results of sensory analysis and measurement analysis.

The theme of this thesis is "Production technology of low beers." In the introduction to the theoretical part defines the notion of low-alcohol and non-alcoholic beer. Furthermore, the introduction of work focuses on the technology of classic beer. Then describes the variol possibilities for the preparation of low beers, which can be divided into three groups -- to limit the formation of alkohol in beer production, the use of special yeast species and microorganism and elimination of alkohol from the finished beer. The practical part contains the production of low burs with different kinds of the hops. Subsequently were performedanalytical measurements and sensory with evaluation results of the analysis.

The subject of this thesis was to evaluate the use of sweeteners in a selected group of soft drinks from the viewpoint of the sensory quality. Using selected methods of sensory analysis were evaluated four samples of soft drinks with lemon flavor. The first sample A - Sprite contained aspartame, acesulfame K and fructose - glucose syrup. The second sample B - Slice consisted of the aspartame and acesulfame Ksweeteners. Sample C - Lemon contained only sugar and last sample D - Santerre, was composed of aspartame, acesulfame K and sodium saccharin. The evaluators were divided into two groups according to age. The first group of respondents was composed of students from the University of South Bohemia in the age of 18-27 years. The second group was composed of randomly selected people aged 40+. The aim of the thesis was to determine whether there is a disparity between the groups. Top rated sample became the sample A - Sprite. Differences occurred in sample B and C. Sample B which contains aspartame and acesulfame K was preferably evaluated bythe first group, whereas the second group consisting of older respondents evaluated preferably sample C Lemon. Lemon sample contains only sugar and its taste is therefore less noticeable or even perceived as without flavour, based on the evaluated results.The lowest rated sample was unambiguously sample D, which contains sweetener aspartame, acesulfame K and sodium saccharin. Part of this work was a questionnaire for consumers.Its main aim was to find out what mostly influences respondents when buying soft drinks, what attitude artificial sweeteners they have and if they find the composition of soft drinks determinative.

The thesis was focused on the study of the possibilities of reducing alcohol in wine. For the first part of the experiment, a must of the Rhine Riesling variety was selected, which was put into eight 50-liter demijohns and inoculated with four different types of yeast purchased in a commercial network that were not modified. After completion of the fermentation process, when the residual sugar value was zero, a basic laboratory analysis of alcohol, residual sugar and acid values was performed. These wines were further evaluated sensory. The results of this experiment showed that commercially available yeast used for alcohol fermentation did not significantly affect the production of alcohol in wine. The wines produced showed similar alcohol values.

In the theoretical part of the diploma thesis: “Technological possibilities of selected beverages production” basic theoretical knowledge concerning the problematics of ingredients and the production technology of beer and fermented malt beverages is summarized. In the subsequent part of the thesis production possibilities of low-alcohol and non-alcoholic variations of these beverages are stated. It is focused mainly on production methods with the use of special yeast strains and characteristics of these strains. The practical part of the thesis deals with experimental production of alcoholic and low-alcoholic malt beverages and beer fermented with special yeast strains. Over 30 various beverages were prepared. The following special yeast strains were used for the production: RIBM BS 197/z Zygosaccharomyces bailii, RIBM C5 Wickerhamomyces anomalus, DSM 2531 Zygosaccharomyces rouxii, RIBM Spk 78 and RIBM T3 Torulaspora delbrueckii, DSM 70551 and DSM 70550 Saccharomycodes ludwigii and DSM 70576 Schizosaccharomyces pombe. Strains W 95 Saccharomyces cerevisiae ssp. uvarum carlbergensis and Saccharomyces cerevisiae ssp. cerevisiae were used for checking samples. Malt, malt with the addition of apple juice and wort prepared in the Mendel University minibrewery were fermented by these strains. After finishing the beverages analytical measuring by HPLC Ecom, pH metre 7-XS and automatical device FermentoFlash were carried out, as well as sensory analysis using a five-point scale, ten-point scale and verbal description and finally the result appraisal.

Pražský, R. Consumer behaviour on the non-alcoholic beverages market in the Czech Republic. Diploma thesis. Brno: Mendel University in Brno, 2019. The thesis deals with the identification of factors affecting consumers on the non-alcoholic beverages market in the Czech Republic and the affordability of these beverages compared to alcoholic beverages. Based on the results, thesis suggests appropriate recommendations for state institutions and entities operating in this market. The first part of the thesis describes the current situation on the non-alcoholic beverages market in the Czech Republic, namely production and sale, consumption, foreign trade and prices in shops and restaurants and its comparison with the price of alcoholic beverages. In restaurants, non-alcoholic beverages are much more expensive than alcoholic beverages. The results of the questionnaire survey showed a taste as a factor with the greatest impact on consumers. The highest acceptable price of non-alcoholic beverages in shops and restaurants was also examined. Prices of soft drinks in restaurants are perceived by people as high. There was a dependence between the preference of non-alcoholic beverages from the point of view of sugar content and sex. Lastly were made recommendations for state institutions and entities operating in the non-alcoholic beverages market.

Lorencová, K., Consumer behaviour on the market of non-alcoholic beverages. Diploma thesis. Brno: Mendel University, 2019. This diploma thesis deals with consumer behaviour on the market of non-alcoholic beverages in the Czech Republic. Thesis examines consumer behaviour, the Czech and foreign markets of non-alcoholic beverages, determines the development of consumption of non-alcoholic beverages, preferences, attitudes and opinions of consumers. It primarily focuses on identifying the factors that affect consumers most in a given market. Techniques that are used in the thesis are marketing research, namely questionnaire survey (n = 503) and cluster analysis. The output of this thesis is the determination of the main factors influencing consumer behaviour in the non-alcoholic beverages market, which are previous experience associated with the taste of the drink, reduced price and quality. Another output is segment characteristics and suggestions for sellers of non-alcoholic beverages to increase their sales.

This thesis in considered on financial analysis of nine most important companies which are interested in production of non-alcoholic drinks in Czech republic. Most of them are subsidiaries of global corporations. In thesis is processed spatial resolution of this field in years 2008 and 2009. First part deals with methodology of spatial resolution (Spider analysis). Next is about the field of non-alcoholic drinks. In analysis were compared years 2008 and 2009 and the values of indicators and their change during the time and also competitiveness of the companies in 2009. Conclusion is global table and comments to each company and their result in Spider analysis.

Práce analyzuje finanční výkonnost společnosti Coca-Cola Beverages Česká republika z pohledu externího analytika. Pro hodnocení jsou použity všechny vhodné metody finanční analýzy, tj. rozbor absolutních ukazatelů, analýza poměrovými ukazately a aplikace ukazatele ekonomické přidané hodnoty (EVA). Dále je finanční situace podniku porovnána s jeho největšími konkurenty na trhu (General Bottlers a Kofola).