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• The Criminal Code and nature conservation

  6-12

  Gyula Csege

  Views:

  74

  In my study of the XX. Jubilee International Student Conference on the Environment and Rural Development Programme fittingly made a complation in which the values of conservation and environment-focused collegaue, I wish to offer an insight into the changes in the Criminal Code, in which the position of the legislation, I present to the reader. In the interpretation of the law is an appropriate description of the former Minister's legislation and I reveal to the reader to more easily understood and behaviors penalties for crimes related to the individual nature.

• Studies on the Land-Use History of Kétsoprony Village in the 19th-20th Century with Focus on the Changes of the Biotope Network

  332-340

  János Petrovszki

  Tamás Szalai

  Dénes Saláta

  Views:

  94

  The biotope network has an important role in the case of intensive agricultural landscapes. Our aim was to examine the history of land-use of an intensively managed area – as Kétsoprony village – in the Alföld (Great Hungarian Plain) region and to study the changes in the biotope network, especially the tree rows in time. The biotope network and mainly the tree rows may be importance from the aspect of nature conservation because land use has been dominated by arable lands in the research area for centuries. We have identified the main stages of structural changes by studying historical maps and considering quantitative and qualitative features. We have found that the rate of arable lands was continuously growing while the length of tree rows was decreasing in the 19-20th centuries.

• The Effect of Must Clarification on the Quality of Wine

  7-11

  Ferenc Baglyas

  Views:

  114

  The main goal of must clarification is to optimize the physical-chemical and biological conditions of must in order to be able to better manage fermentation and improve wine quality. Must clarification has to be as effective as possible is on the basis of technological and quality aspects (slower fermentation, cleaner fragrance, better conservation of primary and fermentation aromas) in the preparation of quality white wine. Must usually contains 10-30% sediment and this ratio can be higher when rotten grapes are processed or when the pressure in the press is high. Different clarification treatments can lower this rate below 5-10%. By removing sediment the inner surface of must is reduced and further must/wine treatments become easier. It is important not to overclarify the must because sediment contains nutriment for yeasts. As must flotation, separation and hyper-oxidation can damage fragrances and aromas, these methods were not applied.