This thesis deals with the influence of maceration of the mash in rosé winemaking. The literary section describe the phenolic compounds contained in grapes, the possibility of producing rosé wines and factors affecting the course of maceration. The aim of the work was to determine what type of maceration is the most suitable for the production of rosé wines. For the observed samples were examined maceration time and the influence of sulfur dioxide. He evaluated the sensory profile of wines colourists range using the CIE L * a * b * and the content of phenolic compounds. The experiment was conducted at the blue grape variety 'Pinot Noir'. Of ground grapes were created two variants. Mash without addition of SO2 and mash with the addition of sulfur dioxide. For each variant was produced six rosé wines with different length of maceration of the mash. Desired time maceration were 0, 5, 10, 15, 20 and 25 hours. Found mash conducted in non-inert conditions at 13 ° C. The results implies that the best time maceration for the production of rosé wines from varieties 'Pinot Noir' is 15 hours with the use of sulfur dioxide.

This thesis dealing with The influence of sulfur dioxide on on qualitative parameters of the wines was developer between 2014/2016 at the Department of Post Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno. In this thesis was studied influence of sulfur dioxide on total polyphenols, which was measured by Folin-Ciocalteu and antioxidant capacity, which was measured by FRAP and DPPH. For this experiment were chosen two wines. The white wine was Rulandské bílé and the red wine was Svatovavřinecké. Doses of sulfur dioxide were applied at 0 mg/l, 25 mg/l, 50 mg/l, 75 mg/l, 100 mg/l. These doses are used in winemaking. Was found, that sulfur dioxide added to wine influence measured values of polyphenols and antioxidant capacity measured by FRAP and DPPH. Also was found, that system FRAP is more affected by sulfur dioxide, than system DPPH.

Angl. resumé

The thesis deals with lignin and soluble phenolic determination in Norway spruce foliace using hyperspectral data. A literature overview is focused on the analysis of lignin and soluble phenolics. The practical part focuses on the determination of wavelenghts intervals which are suitable for the detection of lignin and soluble phenolics. There is applied regression analysis for the determination of relationship between the foliage spectra and the content of biochemical substances for the chosen spektrum intervals. Indexes NDLI, mNDLI and RLI were than calculated. HyMap hyperspectral airborne images from 2009 and 2010 for the area of Sokolov, spectral curves of dry matter and fresh branches of Norway spruce and laboratory determination of lignin and soluble phenolics content were the inputs for the analyses. Maps of lignin content in Norway spruce are the final output of the work. Keywords: Norway spruce (Picea Abies), lignin, soluble phenolics, PLS (partial least square) method, multiple Stepwise regression, NDLI

Nowadays the study of phenolic compounds and their content in food is of great interest due to their versatile capabilities, and above all their beneficial influence on human health. According to numerous research works phenolic compounds are able to decrease the level of cardiovascular diseases, and they have bactericidal, fungistatic, antioxidant and vitamin properties. Most authors agree that vineyard site, as a combination of soil-climatic conditions, and rootstocks have a significant influence on accumulation and distribution of phenolic compounds. That is why the influence of different vineyard site and rootstocks on content of various phenolic compounds and spectrophotometric indexes of must and wine of new interspecific grape varieties was studied. The results of our research allowed us to choose the best rootstock and vineyard site for each variety. The comparison with control varieties showed that the influence of the year on content of individual phenolic compounds is more prominent than the influence of studied factors (vineyard sites and rootstocks). The knowledge in that area could help to select and recommend certain vineyard sites and rootstocks for those varieties. The choice will be based both on the quality of must and wine and on the potentially positive influence on human health. The correlation of the antioxidant properties with the principal polyphenols showed that individual compounds are weakly associated with all antioxidant parameters, suggesting that the expression of antioxidant activity is rather a consequence of synergism between various phenolics, and it is not simply attributed to specific constituents. On the other hand a strong positive correlation of AAR in grape juice and catechin content was established, these data indicate that catechin is likely to play a major role in antioxidant activity of grapes.

In the thesis the author observes a progression of volume of hydroxycinnamic acids in grapes of a grapevine. Ten brands of grapevine originating from Mikulov vine subregion village Lednice were selected for the experiment that proceeded in September and October 2016. The development of hydroxycinnamic acids during a process of maturing was observed with four out of these brands as well as relation of their volume to basic analytic variables of a must. The remaining six vine brands were compared for volume of hydroxycinnamic acids as an attribute of a given brand in two takings. Literary part of the thesis approaches matters of fenolic substances with focus on hydroxycinnamic acids, their structure and forms. This part also contains a brief characteristics of the ten types of grapevine selected for the experiment.

The PhD.-dissertation thesis deals with the effect of microoxidation on white wine technology. The varieties ‚Pinot Blanc‘ and ‚Pinot Gris‘ were used for the experiment in 2016 and 2017. Micro-oxygenation was applied in the first third of the fermentation process and during the maturation of wine. The effect of microoxidation on the course of fermentation was monitored. In micro-oxygenated wines, a statistically significant increase in the number of living yeast was observed immediately after the micro-oxygenation treatment, compared to the control experiment. The increase in cell mass was also observed by measuring the consumption of ammoniacal nitrogen and nitrogen contained in the amino acids. The results of the experiment show a higher consumption of ammonia nitrogen in the micro-oxygenated wine. The amino acid content did not change significantly. During the whole fermentation process, the course of antioxidant activity was monitored. There were no statistically significant differences between micro-oxygenated wines and control, in some cases the antioxidant activity of micro-oxygenated wines was significantly higher. This phenomenon can be explained by the formation of new phenolic compounds, such as gallic acid, which in some cases has been confirmed by HPLC results and theoretically higher production of yeast cell wall breakdown intermediates, which are potent antioxidants. An aromatic profile was determined in the resulting wine by GC analysis and sensory evaluation. Results from GC analysis show higher concentrations of higher alcohols and esters. The results of this experiment from the year 2016 have been successfully published in the reviewed periodical Ciencia e Técnica Vitivinícola: Bozena Prusova, Mojmir Baron, Effect of controlled micro-oxygenation on white wine, Ciencia Téc. Vitiv. 33 (1) 78-89 (2018), DOI: 10.1051/ctv/20183301078.

The thesis focuses on beer components with health benefits and methods of determination of these substances. The theoretical part is divided into 5 chapters in which the brewing process is described including the necessary raw materials, the issue of biologically active substances and the methods of their determination are here also outlined. In the last part there are also briefly mentioned volatile substances found in beer. The aim of the experimental part was to determine organic acids, phenolic compounds and 5-MTA in the chosen samples of Czech and German lagers. For the analysis, 5 samples from each country were used. To the analysis was also used beer brewed in the premises of Mendel University in Brno. In this beer were determined the changes in the content of selected substances in 6 stages of the brewing process and in the final product. Beer is a complex matrix, requiring a solid phase extraction (SPE) treatment prior to HPLC analysis.

The topic of this Master thesis is The Monitoring of Biologically Active Substances of Coffee. The technological production of coffee beans from harvesting the crops to the final packaging is described in the theoretical part, together with the chemical composition of both green and roasted coffee beans. The next part sums up the current knowledge of biologically active substances that can be found in coffee and their effect on human health. The main focus has been put on phenolic compounds and their antioxidant properties. The last chapter of the theoretical part tells of modern ways which are used to define phenolic compounds. The practical part of the thesis identifies phenolic compounds in coffee beans of two kinds, Coffea arabica and Coffea canephora, roasted at different temperatures and in the range from very raw beans to over-roasted ones. A highly efficient High Performance Liquid Chromatography in connection with Mass Spectrometry has been used to detect the most significant phenolic compounds.

CHARLES UNIVERSITY PHARMACEUTICAL FACULTY IN HRADEC KRÁLOVÉ DEPARTMENT OF PHARMACEUTICAL BOTANY Title of the Diploma thesis: FENOLIC ACIDS IN PLANTS Candidate: Lucie Klížová Supervisor: PharmDr. Jana Karlíčková, Ph.D. Diploma thesis 2020/2021, pp. 153 Phenolic acids belongs between secondary metabolites, which are part of fruits, vegetables, cereals and other plants of different families. For example, it can be plants of family Lamiaceae, Asteraceae and Ericaceae, which contain significant amounts of these substances. In plants phenolic acids play an important role and they have many human health-promoting effects including antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, anticancer activity and other. Plants containing phenolic acids are preferably also used as antidiabetics, expectorants, insecticides, hypolipidemics, cardioprotective and neurological compounds, etc. The content of these compounds in plants may be different according to monitored cultivar, the place of growth, the time of harvest and many other aspects. Presence, identification and subsequent quantification of individual phenolic acids are usually done through the HPLC and MS methods and total content of these compounds is determined through the Folin-Ciocalteu method. The diploma thesis is a literature...