The idea behind the project is the location of the wine factory, together with the craft in one clearly defined object, which allows a very simple operational links for the smallest area and farmyards. The production of wine is hidden in a simple blocks below the surface of the land. Above the ground are visible three blocks, which gradually diminishes to the north, and among them are wind permeable courtyards. The largest object, in the visual communication with Pálava, is building on the side devoted to visitors. There is located room for tasting and for a variety of events and also for the presentations and sale of wine. Over the small court dedicated for visitors and various cultural events consequents block needed for the winery - grapes import, export and the location of all small machinery needed for the cultivation of the vine. The middle building is to use for pedestrians from the south and for the machinery from the north. There is also the farmyard serving for the cooperage. All objects are linked by materials and helps of the wood-steel construction to break down simple blocks, which is covered with the wild wine that in the season beautifully change color.

Winery building design of a high architectural and functional qualities.

Winery building design of a high architectural and functional qualities.

MIKULOV WINERY U Lomu Wine proposal is bound to a place I know well from my childhood - the house in Mikulov under Turoldem. The house where my grandparents lived for many years and have built their homes and facilities. Idea of my diploma work is in the design winery, which would continue in both local and family tradition. In addition to a family house with housing the winemaker and his family (private part), there would have been even wine production focused on quality rather than quantity (production part). The design includes a raised corner object that represents the winery itself - tavern with an observation gallery offering local wines and dishes. It is tied to a large garden with flowering fruit trees, pergola with barbecue and seating. In the vicinity of the summer garden is designed smaller square that embrace houses, which offer private accommodation for lovers of culture and others. They are designed as double duplex units with views of the city skyline Mikulov. The object at the head of the square acts as a barrier on the ground. Story building is underground operationally linked to the cellar, where wine tasting will take place for a larger group of wine lovers drink in a separate vaulted room under the ground. The spaces between the square and on the corner object applies water element - copper well supplied with water from the spring. Instead of symbolically linked with copper, which refers to the settlement of this landscape in the Neolithic (the time of copper). Overall, the project reflects the potential of the place and reflects the traditional method of farming into a contemporary winery.

The nature of figure-ground relationships and their potential for use as a tool for architectural composition was investigated through the design of a winery. Included in the winery were facilities accomodating both the production and consumption of wine. These programmatic elements were used as guides for the development of multiple figure-ground relationships at a variety of scales. In addition, the dialogue between different figures as well as the careful development of the backdrop surfaces were topics of study. Several design strategies were employed to create relationships between figure elements and their backdrops, including the insertion of volumes into and through one another, the careful development of material and surface, and light. From this work, as well as previous projects, several key findings can now be articulated concerning the potential use of figure-ground relationships in the development of a work of architecture. These include the need to optimize the proportion of figure(s) relative to a given background and the key role that the disposition of figures relative to one another plays in the development of a meaningful figure-ground relationship. / Master of Architecture

Cette étude porte sur les différentes constructions du monde vitivinicole en Languedoc-Roussillon, des années 1860 à nos jours. Elle a pour objectif l’étude de leur place et impact dans le paysage languedocien. Une partie de la recherche porte sur les constructions privées, qu’elles soient d’habitation ou d’exploitation. L’analyse des bâtiments coopératifsvinicoles se veut plus exhaustive : elle est tournée vers les caves et les distilleries. La réalisation d’un corpus de ces structures, qu’elles soient privées ou communautaires, a permis d’en analyser l’évolution typologique et architecturale. La réflexion s’axe principalement sur les nécessités de la création d’un réseau coopératif vinicole, les formes et conditions de son développement ainsi que sur la mise en place des organismes de tutelle. Sa répartition, territoriale comme chronologique, a été analysée à l’échelle d’une région, avec les caves coopératives de la Gironde comme point de comparaison. Les principaux maîtres d’oeuvre des réseaux ont également été répertoriés, leurs oeuvres énumérées et leur vocabulaire architectural, étudié. Enfin, l’analyse typologique et architecturale de ces bâtiments du monde vitivinicole, tant privés que communautaires, ainsi que leur actualité en prise avec une restructuration sévère du réseau coopératif, amène à se questionner sur leur valeur historique et symbolique. Il s’agit donc désormais d’évaluer les moyens d’insérer ce riche héritage viticole dans le patrimoine régional, d’en assurer la protection et la mise en valeur. / This study concerns the different constructions used in the making of wine in Languedoc-Roussillon from the 1860s to the present day. It aims at studying their place and impact in ‘Languedocian’ landscape. Part of the research focuses on private buildings, whether residential or commercial. The analysis of cooperative winery buildings is more exhaustive and oriented towards wine cellars and distilleries. The implementation of a corpus of these private or community structures has been done in order to present the evolution and architectural typology. The study is centered mainly on the necessities of creating a wine cooperative network, forms and conditions of its development as well as the establishment of regulatory bodies.Distribution through the period was analyzed across an area with cooperatives of the Gironde as a point of comparison. The main contractor networks have also been identified, and their works listed and there has also been a focus on architectural vocabulary. Finally, a cluster analysis and the architecture of these buildings connected to the wine industry, both private and community, as well as their current engagement with a severe restructuring of the cooperative network, raises the question of their historical and symbolic value. It is time to assess how to ensure this rich viticultural heritage in the region's history is preserved and indeed enhanced.

Made available in DSpace on 2015-03-05T18:40:08Z (GMT). No. of bitstreams: 0 Previous issue date: 21 / Nenhuma / Entende-se por integração vertical ou verticalização quando os processos produtivos, de distribuição e outros processos econômicos tecnologicamente distintos, necessários para a fabricação de produtos ou serviços, são executados internamente pela empresa (PORTER, 1986), contribuindo para se ter maior controle sobre todas as etapas da cadeia produtiva. Este estudo tem como objetivo analisar a integração vertical entre as empresas vinícolas do Vale dos Vinhedos e os produtores de uva como elemento de estratégia competitiva. Além da integração vertical, existem diferentes graus de integração que podem ser adotados como estratégia pelas empresas: integração total, integração parcial, quase-integração e transações de mercado. A pesquisa foi desenvolvida em duas fases: preparatória para obtenção de melhor entendimento do setor, o desenvolvimento do modelo de integração vertical e das faixas de categorização dos produtos conforme seu preço; final, constituída por um estudo comparativo dos diferentes graus de integra / It’s known by vertical Integration or verticalness when the productive and distribution processes along with others economic processes technologically distinct, necessary to the fabrication of products or services, are executed internally in a company (PORTER, 1986), contributing in order to own a higher control on all the levels of the productive chain. This study has as its aim analyzing the vertical integration between the Vale dos Vinhedos’ winery companies and the grape farmers as an element of competitive strategy. Besides the vertical integration, there are different degrees of integration which can be adopted as strategy by the companies: total integration, partial integration, closely-integration and market shares. The research was developed in two stages: a preparatory one for a better sector’s understanding gain, the development of the vertical integration model and the categorization products tracks according to their prices; and a final one, constituted of a comparative study of the different deg

Antioxidanter är kemiska ämnen som är kapabla till att förhindra oxidation av andra molekyler. Dessa ämnen återfinns i djur- och växtriket och tycks ha en skyddande effekt på cellvävnad genom att motverka skadliga oxidativa reaktioner. Antioxidanter används bland annat industriellt som tillsater i livsmedel och andra produkter i syfte att förhindra oxidativ degradering och bibehålla näringsvärdet i livsmedel. I vindruvor återfinns höga koncentrationer av naturliga antioxidanter, främst i form av fenoliska ämnen. På grund av att vinindustrin bidrar till stora mänger avfall, främst i form av druvrester, är det önskevärt att hitta en effektiv metod för att återvinna fenoliska antioxidanter från avfallet.I detta arbete användes lösningsmedel-extraktion för att extrahera fenoliska ämnen från pressrester av röda vindruvor av varianten Tempranillo. Syftet var att uvärdera effekterna av extraktionsmetod, typ av lösningsmedel, extraktionstemperatur samt extraktionstid på fenol-innehåll och antioxidant aktivitet i extrakten. Två typer av extraktionsmetoder jämfördes; Soxhlet-extraktor och direkt-kontakt-extraktion (DCE), samt tre olika lösningsmedel; en blandning av etanol och vatten (1:1), ren etanol samt etyl acetat. Koncentrationen av fenoliskt innehåll i extrakten erhölls med hjälp av Folin-Ciocalteu's metod, och antioxidant aktivetet med FRAP (Ferric reducing ability of plasma) metoden.Utifrån erhållna data kunde det ses att extraktion med en blandning av etanol och vatten (1:1) som lösningsmedel gav högst fenolisk koncentration och antioxidant aktivitet för alla testade parametrar, medans etyl acetat gav de lägsta värdena. Soxhlet-extraktorn visade sig vara den bästa metoden då den gav högre värden i extrakten jämfört med DCE metoden. För DCE metoden kunde det ses att en extraktionstid på 2½ timmar vid 55 grader var mest optimalt då etanolbaserade lösningsmedel användes. / Program: Högskoleingenjörsutbildning i kemiteknik

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