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.

The diploma thesis deals with the influence of spontaneous and controlled technology on the creation of biogenic amines. In the literary part, it deals with the properties, origin and their occurrence. It further describes the various factors and microorganisms that influence their creation. Consequently, it focuses on the effect of biogenic amines on health and factors that may increase their toxicity in the microorganism. At the end of the literature search, describe focuses on the creation of biogenic amines in wine, their content in world wines and focuses on oenological factors affecting their content. The experimental part describes the Chardonnay experiment procedure in detail. It was divided into four variants. Two of them were technologically processed in the barrel, the other two in a glass container. Subsequently, both versions in the barrel and in the glass were divided into a production process processed by spontaneous and controlled technology. Samples were sampled during the experiment and then analyzed analytically by HPLC for the formation of biogenic amines. The resulting wines were sensory evaluated. All results were statistically processed and compared with studies dealing with similar issues.

This diploma thesis deals with the optimization of processes for extraction of bioactive lipophilic compounds from fruits of sea buckthorn (Hippophae Rhamnoides) into various types of plant oil bases using simple maceration. The theoretical part of this thesis deals with the characterization of this herb, its botanical classification, traditional use, chemical composition and medicinal effects. Increased attention is also paid to the characterization of individual types of plant oils used, namely camellia, camellia organic, passionflower, kukui and kiwi oil. The experimental part of the thesis deals with application of theoretical knowledge. The profile of total and free fatty acids for individual plant oil bases was determined by GC/FID, furthet the basic fat numbers were also determined. When optimizing the extraction, emphasis was placed not only on the effect of the extraction agent used, but also on the extraction time (1, 3, 5, 7, 10, 14, 21 and 66 days). The macerates were continuously subjected to the determination of selected parameters (total amount of carotenoids, total amount of phytosterols, lutein, neoxanthin, astaxanthin, stigmasterol, -sitosterol and vitamin E) using UV-VIS spectroscopy and HPLC/PDA. Likewise, the peroxide number was monitored during maceration to assess the degree of oxidative degradation of macerates. The recovery of selected total parameters in individual oils did not differ significantly in most cases. On the contrary, the yield of individual monitored parameters differed significantly. At the same time, static maceration under our conditions was not very suitable for the extraction of vitamin E, stigmasterol and total phytosterols.