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Taurine is a non-essential amino acid occurring as 2-aminoethanesulfonic acid, which has the largest share in animal tissues. Taurine is an amino acid derivative of cysteine is involved in several physiological processes of powerful antioxidant properties. Its deficiency causes damage to the heart muscle. Involved in lipid metabolism and has a positive effect on blood cholesterol. Taurine is used among athletes, which reduces the level of lactic acid. Together with caffeine and guarana with taurine found in energy drinks. For its positive qualities taurine considered as a functional food. In our experiments 400 taps are divided into 8 groups of 50 individuals were from the 10th day of age fed feed mixture BR 1 second BR 2 contains taurine at levels of 0, 250, 500, 750 mg / kg of the mixture. Used blends diets were created as isonitrogenous and isoenergetics. The feeding mixture was carried out on ad libitum in granular form from tube feeders. At the end of the monitoring period were evaluated: growth during the feeding experimental mixtures, consumption and feed conversion and mortality. The difference in final weight between the experimental group of 750 mg / kg of taurine enriched feed mixture and the taurine-free feed mixture was 72 g. Influence of added taurine on growth of chicken describe equation y=2347,8 -0,0941 x (R2=0,9151), where x= mg taurine per kg mixture. How much and at which condition has taurine influence on depression of growth, will be necessarily confirm in the others experiments.

The dissertation deals with yeast assimilable nitrogen during the alcohol fermentation. The theoretical part describes the role of nitrogen in the grapevine and the issue of the yeast assimilable nitrogen (YAN). The experimental part focuses on two different nutrient types, further subdivided according to their dosage to low doses, high doses or split high doses. Altogether, we obtained and analysed seven scenarios, including the referential one. The experiments were measured using the following devices: TITROLINE EASY, Miura and FTIR analyser BrukerAlpha. The measurements were complemented with a sensory evaluation which was performed on 4 December 2013 and 28 February 2014. Besides measuring yeast assimilable nitrogen, we also measured titratable acidity, pH, alcohol, residual sugar, etc. The data obtained were analysed using the statistical methods (the STATISTICA 10 programme) and the relations between individual parameters concerned were analysed.

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