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Abstract The aim of the thesis is to examine literature related to terpene compounds in Traminer grape varieties of wine. During the elaboration I focused on terpenic substances, which are the most important ingredient of these varieties. For the study I used the grapes of the Gewürztraminer, Děvín and Pálava. I assess the value of the terpenic substances in the mash of Gewürztraminer depending on the time. There are different varieties of harvested vineyards for a wider aromatic image. The following qualitative parameters were evaluated for individual musts: refractometric sugar, titratable acids, pH and aromatics measured by gas chromatograph. The result is a different content of terpenic substances. The assay was evaluated for Linalool, Geraniol, Nerol, Alpha-terpineol, Ho-trienol. The rating was for free and bound form. It has been unequivocally confirmed that increasing free maceration time also increases the content of free and total terpenic substances. For bound terpenes the values changed only slightly. The results have shown that the amount of terpenic substances is caused by a Grape variety, soil, subsoil, clone.

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For species Mentha x piperita, Mentha spicata and Mentha longifolia grown on land Mendel University in Lednice, was evaluated morphological structure and content of aromatics in the species Mentha x piperita and Mentha spicata. They were found large differences between species in the evaluation of morphological characteristics and they were found differences within species too. It was confirmed that the genus Mentha is a very variable species. The content and composition of the aromatics in the extrudate from the plant Mentha x piperita and Mentha spicata were researched by the method SPEM-GC/MS. The main components of the species Mentha x piperita were: (-) - menthol, linalool, (Z) -a-farnesene, eugenol, alpha-pinene, (z) -citral, limonene, linalool, (E) -2-hexanal, 3-octanone , 3-methyl-1-butanol, methyl acetate. The type of Mentha spicata had the highest content of substances: (-) - menthol, linalool, (Z) -a-farnesene, (z) -citral, alpha pinene, eugenol, alpha-citronellol, (E) -2-hexanal, 3 -octanone, 3-methyl-1-butanol, methyl acetate. The most important and most dominant aromatic compound was menthol.

Aromatic compounds belong to the most valuable substances that give the wine a distinctive expression and are important for sensory evaluation of wine. We chose two samples of white wine - Grüner Veltliner and Sauvignon, where we have set aromatic compounds. Wines were concluded with two different closures (screw cap and classic cork) and then these wines were stored for one year in two conditions different especially by temperature - cool in the cellar and at room temperature. After a year of storage, we have set the aromatic compounds again. The most significant decrease was in the esters of higher alcohols with acetic acid (especially isoamyl acetate and hexyl acetate). These esters are typical for young wines and give them fruitiness particularly. The decrease of these substances was detected in both conditions of storage, but during storage at room temperature was more pronounced. Impact of the closure wasn`t proved. Temperature is a very important factor which influences the aromatic compounds during storage.

The purpose of the thesis on topic Effect of date of defoliation on aromatic profile ´Sauvignon blanc´ wine was to find out the effect of removing leaves from grapes zone on qualitative and quantitative parameter of grapes of this species. The practical part of the experiment with defoliation in different terms was carried out during 2015 on a vineyard in Svatobořice-Mistřín. Part of the practical experiment was the production of wines from different variants and and evaluated the sensory properties of wine.

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In the presented work are the results of evaluation of four cultivars of grape in the period from veraison phase of the over ripening. Sampling of berries were in the three times over that period and were marked as unripen, ripe and over ripe berries. In this work a content of compound are divided as volatiles and non volatiles. As an evaluation criterion of non volatiles are soluble solid, titratable acid and impact firmness during the whole ripening. From formulated ripening index as soluble solids multiplied by impact firmness and divided by titratable acid were obtained values from 11 to 18 and the cultivars was in order -- Frankovka, Tramín červený, Chardonnay and Müller Thurgau. Volatiles in berries were analysed by gas chromatograph with mass spectroscopy. From the all compounds were quantified terpene lactons, a hexanols, hexanals a their esters. The concentrations values of terpene are in the level about nanograms per kilogram.