The aim of this diploma thesis is to elaborate the project documentation of a new-built winery, in the cadastre area of Šakvice. The building has a basement and one above-ground floor. The building has a combined structural system. On the first floor is a wine-tasting room, a conference hall, a wine shop, a showroom, and an office. The wine production and technical facilities are situated in the basement. The building is based on cast-in-place plain concrete foundation strips. Vertical loadbearing structures on the first floor are design from ceramic blocks and the vertical loadbearing structures on the basement are design from cast-in-place reinforced concrete. Horizontal loadbearing structures are designed from cast-in-place reinforced concrete. The flat roof consists of a flat roof with extensive greenery. There are twenty parking spaces on the site. The designs were developed in the AutoCAD software. All structures comply with the valid standards and regulations.

Viticulture has long belonged to Bratislava. It has been mentioned in archival reports since the middle of the 13th century. The vineyards stretched from Bratislava Castle to Rača and Vajnor. Especially in the last century, large-scale construction of apartment and family houses began to replace vineyards. This trend still persists and developers attract people to live with a view of the city and the proximity of nature, from which, however, they take themselves. The vineyards have been receding for the centuries of the developing city and this historic heritage is falling into oblivion. however, vineyards are not only a reminder of the glorious past, but also of irreplaceable creators of biodiversity and contribute to a better climate for the city. The aim of the diploma thesis is to analyze the retreat of vineyards expanding in Bratislava. Conditions for vine growing and its processing in Bratislava and its surroundings. Subsequently, finding a suitable form and applying the outputs from the analytical part in a specific architectural design.

The theme of my thesis deals with a winery near to the village Strachotín next to the Protected Landscape Area Pálava. It focuses, in particular, on the design of this object which serves not only to processing and producing of wine but also for degustation followed by the tour of wine production. Another part of my thesis is the design of accommodation, restaurant and wellness center by the means of using low-energy buildings, their various construction systems and natural materials. The whole conception is based on the overall potential of the territory, using the local sources and supporting the economic and social development of the area.

Diploma thesis is occupy with the design of winehouse and the hotel nearby vilage Strachotín in South Moravia. Projekt solve architecture of producing and presentation wine, and the additive function is the building for short-time living. The design of nearby landscape belong to thesis also.

The diploma thesis deals with the renewal of the Renewal of the Mill Grounds In Tasovice. The scenario of renewal includes four basic stages of recovery of the complex. In the first phase, grounds are cleaned and structures conserved together with defining exterior areas of the site that will be used for the second phase of temporary use in the form of cultural events of the village. In the third phase the approach is to restore individual objects and find appropriate functional content of each. The final stage is the functional filling of the entire complex and unification.

Few different goods or beverages are as particular as wine in History of humanity, even being the main symbol of luxury and status from days of Rome. Its particular intoxicating effects together its complex and long-term elaboration makes wine one of the biggest attractions for food and beverages lovers.Unfortunately, being one of the most famous beverages in History does not provide wine to be a competitive good without proper commercial strategies. Due the big local offer and costs reduction, markets are saturated and the competitiveness versus other wines and other kind of drinks make more difficult to survive in a diverse and constantly evolving sector. Therefore, internationalization and marketing strategies become the key of success for small and medium size wineries to survive in this business ecosystem.The following thesis explores different marketing strategies developed on different wine markets, taking a small Spanish winery as a case study. In order to give an insight of the current strategies carried out by the company, the author interviews the main direction of the winery and analyse the data collected versus the theoretical framework developed. In addition, two other interviews on different levels of the wine market will be added to reinforce the empirical framework: from a wine import company and form a public institution for the promotion of the Spanish companies.

This thesis report presents the process which has been followed to develop an incorporation of wine restaurant project in Chinese market, and it will start the projection in Taiwan first. The goal of the thesis is to provide investors with clear information and concept of the development of this innovated business model in China in the respect of the wine culture. Bacchus is the god of the grape harvest, winemaking and wine, and also the god of ritual madness and ecstasy in Greek mythology. In western society, wine culture already existed for thousands of years and has become a daily common consumption. However, it is still in an infant era in Asian market, especially the Chinese market. Focused on wine culture and developing a new wine consumption experience, BWC Inc. will be the first restaurant to offer wine set in different themes, and meanwhile offer the matched food (tapas) set. Our value curve will be close to yet different from the existing premium western restaurant. It will also offer the function of lounge bar, which is friendly for the mass consumers. Through the business model, wine culture can be widely spread instead of being just an expensive entertainment for premium customers.

<p>Потражња за ксантаном, од момента његовог открића шездесетих година двадесетог века, константно се повећава због његове широке употребне вредности у различитим гранама индустрије, а процењује се да ће тржишна вредност овог значајног биополимера у 2020. години износити 987,7 милиона америчких долара. Биотехнолошка производња ксантана,&nbsp; микробиолошког секундарног метаболита, је каракте-ристична по неспецифичности угљенохидратног супстрата, минималним потребама за нутријенатима и огромним захтевима за процесном водом. Стандарди квалитета процесне воде су специфични и условљени примењеним биокатализаторима. Како квалитет ове воде одговара квалитету воде за пиће, ограниченост водних ресурса и трошкови припреме воде захтеваног квалитета намећу потребу за проналажењем алтернативних супстрата. Све наведено указује да се за биосинтезу овог тржишно вредног биопроизвода могу употребити отпадне воде које генерише индустрија вина. С обзиром да је производња ксантана веома захтевна и у погледу регулације процесних параметара одговорних за растворљивост кисеоника велики напори непрестано се улажу у унапређење овог сегмента биопроцеса.</p><p>Основни циљ ове докторске дисертације је оптимизација производње ксантана у лабораторијском биореактору одговарајућих геометријских односа запремине 7 l, метаболичком активношћу референтног соја Xanthomonas campestris ATCC 13951 на култивационом медијуму оптималне формулације чија су основа отпадне воде винарија, у погледу процесних параметара значајних за садржај раствореног кисеоника.</p><p>У оквиру истраживања која су обухваћена овом докторском дисертацијом оптимизација вредности процесних параметара значајних за садржај раствореног кисеоника изведена је применом методе жељене функције у комбинацији са дефинисаним математичким моделима. Као услови задати су максимална продукција ксантана којег карактерише максимална молекулска маса, али и максималан вискозитет раствора. Дефинисане оптималне вредности испитиваних фактора, при којима жељена функција има највећу вредност (0,969), су температура од 29,33&deg;C, интензитет аерације од 1,95 l/l/min и брзина мешања од 475,54 o/min, док су моделом предвиђене вредности показатеља тока, као и показатеља успешности биосинтезе ксантана следеће: садржај биомасе од 137,34&bull;108 cfu/ml, садржај раствореног кисеоника од 10,15%, садржај шећера од 2,84 g/l, садржај укупног азота од 137,56 mg/l, садржај асимилабилног азота од 4,78 mg/l, садржај укупног фосфора од 5,18 mg/l, вискозитет култивационе течности од 237,92 mPa&bull;s, садржај ксантана од 24,18 g/l, молекулска маса ксантана од 7,73&bull;105 g/mol и вискозитет раствора ксантана од 60,48 mPa&bull;s.&nbsp; На основу резултата оптимизације изведена је производна фаза биопроцеса на температури од 29&deg;C, при интензитету аерације од 2 l/l/min и брзини мешања од 475 o/min при чему је добијен садржај ксантана, одговарајућег квалитета, од<br />23,85 g/l и остварен степен конверзије извора угљеника у производ од 79,17%, док садржај раствореног кисеоника није опао испод критичне вредности.</p><p>Са технолошког аспекта, резултати ових истраживања представљају поуздан извор информација за увећање размера предложеног биопроцеса и пројектовање биореактора одговарајућих карактеристика.</p> / <p>Potražnja za ksantanom, od momenta njegovog otkrića šezdesetih godina dvadesetog veka, konstantno se povećava zbog njegove široke upotrebne vrednosti u različitim granama industrije, a procenjuje se da će tržišna vrednost ovog značajnog biopolimera u 2020. godini iznositi 987,7 miliona američkih dolara. Biotehnološka proizvodnja ksantana,&nbsp; mikrobiološkog sekundarnog metabolita, je karakte-ristična po nespecifičnosti ugljenohidratnog supstrata, minimalnim potrebama za nutrijenatima i ogromnim zahtevima za procesnom vodom. Standardi kvaliteta procesne vode su specifični i uslovljeni primenjenim biokatalizatorima. Kako kvalitet ove vode odgovara kvalitetu vode za piće, ograničenost vodnih resursa i troškovi pripreme vode zahtevanog kvaliteta nameću potrebu za pronalaženjem alternativnih supstrata. Sve navedeno ukazuje da se za biosintezu ovog tržišno vrednog bioproizvoda mogu upotrebiti otpadne vode koje generiše industrija vina. S obzirom da je proizvodnja ksantana veoma zahtevna i u pogledu regulacije procesnih parametara odgovornih za rastvorljivost kiseonika veliki napori neprestano se ulažu u unapređenje ovog segmenta bioprocesa.</p><p>Osnovni cilj ove doktorske disertacije je optimizacija proizvodnje ksantana u laboratorijskom bioreaktoru odgovarajućih geometrijskih odnosa zapremine 7 l, metaboličkom aktivnošću referentnog soja Xanthomonas campestris ATCC 13951 na kultivacionom medijumu optimalne formulacije čija su osnova otpadne vode vinarija, u pogledu procesnih parametara značajnih za sadržaj rastvorenog kiseonika.</p><p>U okviru istraživanja koja su obuhvaćena ovom doktorskom disertacijom optimizacija vrednosti procesnih parametara značajnih za sadržaj rastvorenog kiseonika izvedena je primenom metode željene funkcije u kombinaciji sa definisanim matematičkim modelima. Kao uslovi zadati su maksimalna produkcija ksantana kojeg karakteriše maksimalna molekulska masa, ali i maksimalan viskozitet rastvora. Definisane optimalne vrednosti ispitivanih faktora, pri kojima željena funkcija ima najveću vrednost (0,969), su temperatura od 29,33&deg;C, intenzitet aeracije od 1,95 l/l/min i brzina mešanja od 475,54 o/min, dok su modelom predviđene vrednosti pokazatelja toka, kao i pokazatelja uspešnosti biosinteze ksantana sledeće: sadržaj biomase od 137,34&bull;108 cfu/ml, sadržaj rastvorenog kiseonika od 10,15%, sadržaj šećera od 2,84 g/l, sadržaj ukupnog azota od 137,56 mg/l, sadržaj asimilabilnog azota od 4,78 mg/l, sadržaj ukupnog fosfora od 5,18 mg/l, viskozitet kultivacione tečnosti od 237,92 mPa&bull;s, sadržaj ksantana od 24,18 g/l, molekulska masa ksantana od 7,73&bull;105 g/mol i viskozitet rastvora ksantana od 60,48 mPa&bull;s.&nbsp; Na osnovu rezultata optimizacije izvedena je proizvodna faza bioprocesa na temperaturi od 29&deg;C, pri intenzitetu aeracije od 2 l/l/min i brzini mešanja od 475 o/min pri čemu je dobijen sadržaj ksantana, odgovarajućeg kvaliteta, od<br />23,85 g/l i ostvaren stepen konverzije izvora ugljenika u proizvod od 79,17%, dok sadržaj rastvorenog kiseonika nije opao ispod kritične vrednosti.</p><p>Sa tehnološkog aspekta, rezultati ovih istraživanja predstavljaju pouzdan izvor informacija za uvećanje razmera predloženog bioprocesa i projektovanje bioreaktora odgovarajućih karakteristika.</p> / <p>Demand for xanthan has been increasing since its discovery in the 1960s due to its wide application in various branches of industry, and it is estimated that market value of this important biopolymer will rise up to<br />987.7 million US dollars by 2020. Biotechnological production of xanthan, a secondary microbial metabolite, is characterized by its non-specific carbon substrate, minimal nutrient and large process water requirements. Process water quality standards are specific and conditioned by the used biocatalysts. Since the quality of this water matches the quality of drinking water, limited water resources and costs of preparing water of the required quality result in the need for alternative substrates. The aforementioned suggests that winery wastewaters could be used for the biosynthesis of this valuable bioproduct. Since xanthan production is very complicated regarding regulation of process parameters responsible for oxygen solubility, great efforts are investing in the improvement of this particular bioprocess segment.</p><p>The main goal of this PhD thesis is to optimize xanthan production in a 7 L laboratory bioreactor of specific geometric ratio, using the metabolic activity of the Xanthomonas campestris ATCC 13951 reference strain in optimal cultivation media based on winery wastewaters, focusing on process parameters significant for the content of dissolved oxygen.</p><p>Within the research of this PhD thesis, optimization of process parameters significant for the content of dissolved oxygen was performed using the desirability function approach combined with defined mathematical models. The set conditions were the maximum production of xanthan characterized by maximum molecular weight as well as maximum solution viscosity. The defined optimal values for which the desirability function has the highest value (0.969) were temperature of 29.33&deg;C, aeration rate of 1.95 vvm and agitation speed of 475.40 rpm, while the model predicted values of the indicators of the course and the success of xanthan biosynthesis were: biomass content of 137.34&bull;108 cfu/mL, dissolved oxygen content of 10.15%, sugar content of 2.84 g/L, total nitrogen content of 137.56 mg/L, assimilable nitrogen content of 4.78 mg/L, total phosphorus content of 5.18 mg/L, cultivation broth viscosity of 237.92 mPa&bull;s, xanthan content of<br />24.18 g/L, xanthan molecular weight of 7.73&bull;105 g/mol and xanthan solution viscosity of 60.48 mPa&bull;s. Based on optimization results, the production phase of the bioprocess was performed at a temperature of&nbsp; 29&deg;C, aeration rate of 2 vvm and agitation speed of 475 rpm, which resulted in the high quality xanthan content of 23.85 g/L and conversion rate of carbon source into product of 79.17%, while dissolved oxygen content did not decrease below its critical value.</p><p>From a technological aspect, the results of this research represent a reliable source of data for scaling up the suggested bioprocess and designing a bioreactor with the required characteristics.</p>

This diploma thesis deals with a concept of measures that aim to find a competitive advantage of the company CROY Concept Ltd., which does business in viniculture. This thesis analyses the position of the CROY's winery in the market as well as in the field of viniculture as a whole. Suggested unconventional measures will strengthen competitiveness of the company in the well-established wine market and will ensure its further development and growth.

This thesis addresses the design documentation winery Hog u Hustopečí . The building is composed of functional parts wine , wineries and townhouse investor. The proposed building has two floors and is set in sloping terrain. Family house is located above the wineries . Roofed building is a flat aisle roofs.