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Sprouts as a new kind of foodstuff offered on the world market. For us it is known as sprouts grain, peas or beans. However it can also be used as vegetable species. A lot of sprouts of vegetable contains important content constituents. In selected sprouts is specified vitamin C, minerals, chlorophyll a, chlorophyll b and carotenoids. Sprout of cabbage contains the most vitamin C. Mineral potassium and sodium have high content in the sprout of beetroot. Other mineral magnesium has the highest content in the sprout chinese cabbage. And calcium contained highly in sprouts cabbage. They can act attractive, have a nice smell and good flavor. Sprouts of radish, onion and leek are the tastiest during gustation. It is evidently, that sprouts can have positive effect on the human health and enhance diet with a new flavor.

Since certain species are used in form of dietary supplements in developed world as antidiarrheal agents and because of presence of reports describing antidiarrheal properties of medicinal plants used in traditional African medicine, we can expect, that systematic microbiological and phytochemical research of plant derived products (extracts, essential oils and their constituents) can lead to the discovery of effective antidiarrheal low-cost agents applicable for elimination of diarrhea in certain African regains.

The diplom thesis deals with comparation od the wines aged in different types of barrique barrels. In the theoretical part there are described types and origin of the wood, processing of the wood and chemical compounds, which are brought into the wine during aeging. Practical part deals with comparation of the data from spectrophotometry and chromatography analysis.

The target of the thesis was to study all of the available literary sources concerning the aromatic substances, focusing on terpene compounds and characterize the selected must muscat variety. In the experimental part was established the content of free and bound terpene compounds for these varieties both in the must and also in the wine made subsequently. The results obtained were processed and evaluated. There was selected six muscad varieties to study (Aromína, Cvětočnyj, Gőcseji zamatos, Irsai Oliver, Lena, Moravian Muscat) from vineyards of the horticultural fakulty in Lednice na Moravě. First there were established basic analytical values in the must (pH, sugar content, acidity) and then the content of the residual sugar and alcohol in the subsequently made wine. The terpene compounds in the must berries and wine were laid down by the extraction of an organic solvent and this modified extract was then used for GC-MS analysis. The most of all (free and bound) terpene compounds in the must (berries) showed Lena variety, followed by the Moravian muscat. Least of these substances contained the variety Cvětočnyj. The highest value from terpene compounds represented traditionally linalool (most in Moravian Muscat), geraniol (Lena), alpha-terpineol (Lena). Most of the terpene compounds in wine showed variety of Moravian muscat, followed by a variety of Cvětočnyj and Lena. Least of these substances contained the variety Aromína. The highest values were measured for linalool, 2,6-dimethyl-3,7-octadien-2,6-diol and alpha-terpineol were all found in the Moravian muscat. Overall, in the must (berries) were measured much higher concentrations of the terpene compounds than in wine. On average, most of these substances in the must and the wine showed Lena and Moravian muscat varieties. They can be therefore rocognized as the most aromatic varieties of these six selected ones.

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