This thesis describes development and optimalization of method for identification of polyphenols compounds present in hops (Humulus lupulus L.) that have potential antimicrobial activity. Within extraction of compounds from hop, minced hop cones were applied in a growth medium, where compounds diffused into the medium and created an inhibition zone after inoculated with Streptococcus aureus. The method combining extraction with acetone a salting out using QuEChERS principles was optimized for extraction of compounds from solid growth medium. The analysis was carried out using LC/HR-MS with a quadrupole-orbitrap hybrid mass analyzer. The MS method was developed as a screening method with a subsequent fragmentation of compound of interest on the base of inclusion mass list. The compounds extracted from inhibition zone were identified either by searching against a database or their structures have been elucidated on the basis of their fragmentation spectra.

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 diploma thesis on The use of selected model vegetable species follows the bachelor thesis Possibilities of using the species Scorzonera hispanica L. from 2015. First part of this thesis looked into available information about this vegetable and was focused more closely on substances contained in it. The practical part of the experiment consisted of field trial and laboratory experiment. The field section used was divided into four variants, where the influence of irrigation and fertilization on the morphological and nutritional parameters was monitored. Morphological parameters and content of the black salsifies were determined in the laboratory experiment. The statistical evaluation showed positive effect of irrigation on higher levels of potassium, phosphorus and inulin. Variants without irrigation contained more fiber, magnesium and nitrates. Different processing methods of black salsify were used to determine inulin. Most inulin was found in the frozen variety and the least in cooked. To examine the possibility of introducing a black salsify into gastronomic facilities, a black salsify product was created and engaged in gastronomy for one month.

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.

This thesis deal with comparison of czech and asian varietal range of kale (Brassica oleracea var. acephala). A practical experiment was divided into two parts. Evaluation of yield parameters and evaluation of contents of selected substances. It was totaly evaluated three varietes from czech range and one variet from asian. Asian variety has been assessed as generally robust variety, with firm struscture, high cont ent of solids and the lowest fiber content. This variety excelled with highest content of vitamin C and magnesium. Only variety 'Rednex' excelled with economic return from czech range.

Phenolic substances are synthesized in plants, where they help in their defense against fungal diseases, are used as a significant source of substances by the human population. Phenolic substances are not a human organism capable of producing themselves and it is therefore necessary to take these health benefits in the diet. Grape vines, berries, are very rich in natural phenolic substances. We divide these natural phenolic substances into two basic groups: flavonoid and non-flavonoid, which, thanks to the technology of grapevine processing, pass into wine. Thanks to different grape processing technology, red wine is richer in phenolic content, but the content of these antioxidant components is not negligible even in white wines. Grape vines and their wine products are constantly being studied for the content of antioxidant components and their importance for human health, thanks to the development of modern analytical methods. The results of scientific studies are constantly updated and accepted not only by human health experts but also by the general public.

The aim of this master thesis is to compare cultivars of asparagus lettuce (Lactuca sativa L. var. angustana L. H. Bailey) and Indian lettuce (Lactuca indica L.). Five cultivars of asparagus lettuce and one cultivar of Indian lettuce were included in the experiment. Morphological parameters, yields and content substances (vitamin C, carotenoids, nitrates and dry matter) were evaluated. The experiment was successfully carried out on the grounds of the Faculty of Horticulture in Lednice in years 2015 and 2016. Contents of vitamin C, carotenoids, nitrates and dry matter were subsequently evaluated in a laboratory. The share of domestic production in the total consumption of vegetables in the Czech Republic could be enhanced by expanding the range of other, valuable, Asian asparagus and Indian lettuces.

This thesis is focused on sensory and analytical evaluation of wines before secondary fermentation (base wine) and after secondary fermentation using immobilized and classic yeast. The theoretical part is described in detail in the process of autolysis of yeast followed by general issues of amino acids, phenolic and volatile conpounds. Attention is also paid to the issue of the influence of amino acids, phenolic and volatile compounds on the composition and analysis of individual components with the influence of sensory perception for sparkling wines. Sensory perception will be evaluated by the hundred-point scale, and using a profile of strength and flavor profile. These evaluations will be compared on the basis of weighted average evaluation by categorization criteria - before and after the secondary fermentation, depending on the type of wine (base wine, wines produced by immobilized yeast and wines produced by classic yeast), according to the sugar content of musts (17, 19 and 21 ° NM) according to the year (2010 and 2011) and according to the variety (Riesling, Pinot Blanc, Pinot Noir, Sauvignon and Gewurztraminer). For this work, the aim was to determine the amino acids and volatile phenolic substances at the base wine, sparkling wine produced by immobilized yeast and sparkling wine produced by classic yeast. All these analytical values will be compared and evaluated according to the above categorization criteria. Subsequently, the data was statistically processed and evaluated in terms of the various influencing factors and their interactions using the graphical representation and interdependence also used Spearmenových correlations. The work found a statistically significant effect of amino acids threonine, serine, aspartic acid, glutamic acid, glycine, alanine, valine, tyrosine, phenylalanine, beta-alanine, beta-aminobutyric acid, arginine and aminoadipic acid to aromatic profile autolyzátové, which is characterized as flavoring butter, brioche and yeast. For phenolics there was no evidence of a difference in their content before and after secondary fermentation. The biggest factors that impact the content of phenolic compounds is the vintage, the grape variety and the sugar content of the must. It was also found to be a negative effect of phenolic compounds (DPPH Trolox, hydroxycinnamic acids, flavan-3-ols with stilbenes) to sparkle sparkling wines. For volatile substances, the hypothesis was confirmed that certain volatile substances are present only in the base wine, or that their concentration after secondary fermentation decreases and the others in turn are represented only by the wine after secondary fermentation or that their representation increases after secondary fermentation. The content of individual volatile compounds depends on the secondary fermentation, variety, vintage and sugar content of the must. The main objective is to compare among themselves and statistically evaluate the effect of amino acids, volatile and phenolic compounds on the evaluation of the hundred-point scale, the profile of strength and aroma profile. According to this inter-comparison of analytical and sensory evaluation we analyzed the effect of amino acids and volatile phenolic substances on sensory manifestation and the resulting quality of sparkling wines. In the sensory evaluation we found a positive statistically significant correlation between effervescence and autolysis aroma in sparkling wine.

At the center of the presented work is six publications devoted to phenolic substances in wine and grapes. In the literary review are written main groups of phenolic substances found in grapes and wines made from them. In the topic are hydroxybenzoic and hydroxyscinnamic acids, stilbenes, flavan-3-ols, flavonols and anthocyanins. There is also mentioned theirs synthesis in grape berries. Reactions occurring in musts with participation of oxidative enzymes are involved also. Also are described the reactions occurring in grape musts with participation of oxidative enzymes affecting mainly cafftaric acid and subsequent reactions involving glutathione, or ascorbic acid. Oxidation of finished wines with the participation of metals ions leads to formation of the acetaldehyde is described also. This proces produces other reaction products too. The practical part includes necessary chemicals, treatment and processing of samples, the instrumental equipment and the description of the methods used in determination of the individual analytes by liquid chromatography. Other methods have been used to spectrophotometric determination of phenolic compouds. The first three publications deal with phenolic substances in Rhine Riesling, which allow verification of the geographical origin of grapes. Next publication uses anthocyanins for the same purpose. Determination of anthocyane dye profile makes possible to exclude inappropriate genetic sources for grape breeding. Determination of specific phenolic substances goups reveals the kinetics of processes taking place during maceration of mash.

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.