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The aim of this work was the determination of selected biogenic amines in selected varieties vine fruit. The literature review describes the characteristics of biogenic amines, their creation, It is specified formation of biogenic amines individual microbiological agents and their health effects on the human organism. Then work characterized the winemaking process, and possible effects creation and content of biogenic amines in its manufacture. Custom work is divided into several parts Were monitored randomly collected samples of wines from around the Moravian region and analyzed the contents of biogenic amines. During alcoholic fermentation, malolacical fermentation and purification process was monitored training and development of these substances. Was observed dynamics of biogenic amines during fermentation and BA were determined after malolactical fermentation . Investigate the possibility of elimination of biogenic amines in wine clarification - were studied reduction of biogenic amines using standard fining agents (bentonite, gelatin, PVPP, Tosil). Watch biogenic amines (histamine, tyrosine, tryptamine, cadaverine, spermidine, spermine and putrescine) will be analyzed in a sample of chromatographic separation and quantified by comparison with standards.

The theme of this work are two systems of production of grapes - organic and integrated production. Both systems are aimed at protecting the environment and its sustainability but there are differences between them. Organic production have a rules of treatment considerably stricter, especially in terms of authorized praparations of plant protection. The aim of the study was to determine whether if any of the systems has an influence on the quality parameters of grapes. Comparison was based on analytical measurements of selected quality parameters among five tested species of grapes. Tested samples came from the same habitat. The results were evaluated statistically by ANOVA method. The main finding was a positive influence of organic production on the pH of the grapes. For the other quality parameters, there was found no clear and statistically significant effect of treatment method.

The thesis deals with the issue of defoliation after quality grapes. The work deals with the comparison of mechanical and manual defoliation. The first part deals with searching and displaying information with this issue. The second part is about my experiment, its processing and its own recommendations. I was able to do this experiment on the Plaček vineyard in Moravské Branice where I used 11 lines of Sauvignon blanc variety for the experiment when every line indicates another experiment variation. Defoliation zone of grapes took place since 7.6.2018. Manual defoliation always removed 1-3 leafs and other part from defoliation zone. Since 15.6.2018 we used a mechanized defoliation using the defoliator. The following experimental variations were made in the same terms both manually and mechanically. The last mechanical defoliation was on 1.7.2018 and we performed a defoliation variant as a control. The last attempts were made between 26.7 and 2.8.2018 where we used another method of defoliation zone of grapes for a purpose to slown down the ripening. During the ripening of the grapes their health and quality was monitored. In four weeks carried out the evaluation of qualitative grapes. The berry sugar content, Ph value, acid content, nitrogen content and other defoliation-related parameters were measured. All measurements were taking place at a school laboratory in Lednice. All data have been evaluated and we written own recommendations for winemakers and vineyard oweners.

The thesis deals with the production of grapes musts, their quality and sensory profile. The theoretical part describes the chemical composition of grapes, production technology and methods of increasing the shelf life of musts. The practical part is divided into thee larger units. The first part deals with the two varieties used and their origin. It also deals with the technology of grape must production. The second part is devoted to the analysis of must, such as pH, spectrophotometric color measurement and content of ascorbic acid. The last part of the practical part is devoted to sensory analysis of grape musts. There was no difference in pH values that had different pasteurization temperatures. The highest content of ascorbic acid was measured in fresh must, followed by must, which was heated to 80 ℃. The lowest ascorbic acid content was measured in the must, which was heated to 65 ℃. The sensory analysis revealed a difference in colour assessment ant he presence of foreign particles the varieties.

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 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.

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.

The aim of this work was to evaluate the qualitative and quantitative parameters of the clones of the Tramín variety. The introduction describes the Tramín variety, its origin, distribution, mutations and clones, and also deals with habitat requirements, variety resistance, cultivating properties And climatic conditions in the area of the experimental vineyard. In the experiment, the facts about individual clone analyzes are described, with methodology, site description, On which grapes were harvested and evaluated. Given the results of the comparison of the individual clones from the same site, it would be advisable not to focus on just one clone, but at least three clones to support each other. Not only in production technology, but also in sensory properties where one clone supports the second or third clone in one clone. It will also be appropriate to focus on the dependence of micro climatic conditions, soil conditions, The main objective was to recommend the suitability of a combination of Tramín clones with different properties for the production of quality wine according to the obtained data. Based on the results I would suggest focusing on the cultivation of French clones, Clones 47 and 1077, which provide a spice and a clone 46-106, which gives the wines of floral tones, fruity and delicate aroma. As they complement each other very well both in terms of yields and in terms of quality and aroma of the produced wines.

Diploma thesis "Production Technology and Quality of Dried Grapes" is in the first part focused on the summary of findings about grapes and their drying. The history of grapevine growing and the history of drying are described, the chemical composition of grapes is briefly outlined. This is followed by description of various technologies of production of dried grapes, both industrial and homemade. This part is followed by the informations about microbiology of dried grapes and their nutritional value. The main part of the thesis is a practical part, starting with description of grape varieties and used methods of production. The grapes were dried ordinarily in a dryer and also by lyophilisation. Subsequently, the methodology of each assessment performed on the finished product is described. The results shows the levels of saccharization and pH of the fresh grapes. This is followed by determination of water activity, microbiological and sensoric evaluation, analysis of vitamin C content and colour of dried grapes.