The title of the thesis is "Viticulture and winemaking from the legal point of view". The purpose of my thesis is to analyze the Czech legislation of viticulture and winemaking. It is important to include the law of the European Union because it directly regulates the national legislation. The aim of this thesis is to give a complex insight into the valid viticulture and winemaking law. The thesis is composed of seven chapters, each of them dealing with different aspects of the topic. The first chapter is introduction and provides only starting point of the thesis such as terminology. Chapter two is subdivided into six parts and surveys historical background of viticulture and winemaking in the Czech Republic. Each part is devoted to one important era starting in antiquity and explores the evolution till current situation. Chapter Three shows viticulture and winemaking law in the context of the Czech legal system and highlights links between mentioned law and environmental policy. Chapter Four characterizes current EU legislation and focuses on regulations concerning common agricultural policy in the sphere of viticulture and winemaking. Chapter Five outlines Czech legislation and is subdivided into seven parts. It is the main part of the thesis and it reports on the current Czech regulation of...

En esta Tesis doctoral se han estudiado las proantocianidinas de pieles y semillas de uvas de las variedades Monastrell, Cabernet Sauvignon y Syrah, así como la transferencia de las mismas al vino y el efecto de algunas técnicas enológicas en la modulación de su extracción. Los resultados obtenidos muestran que la concentración de estos compuestos es máxima al inicio de la maduración, disminuyendo conforme se acerca el momento de la vendimia. La cantidad de proantocianidinas en los vinos depende tanto de la variedad como de la técnica enológica aplicada. Tiempos de maceración largos y técnicas como la maceración prefermentativa en frío o el uso de enzimas de maceración promueven una mayor extracción de proantocianidinas, aunque las de las uvas de la variedad Syrah son mucho más fácilmente extraíbles que las de Monastrell, en igualdad de condiciones. / In this thesis, skin and seed proanthocyanidins of Monastrell, Cabernet Sauvignon and Syrah grape varieties have been studied, as well as their transfer from grapes to wine and the effect of some oenological techniques in modulating their extraction. The results show that the concentration of these compounds was maximum at the beginning of ripening, decreasing up to moment of harvest. The concentration of proanthocyanidins in wines depends both on the variety and the applied oenological technique. Long maceration times and techniques such as cold soak or the use of maceration enzymes promote a large extraction of proanthocyanidins, although, under similar conditions, the proanthocyanidins of Syrah grapes are more easily transferred to must/wine than those of Monastrell grapes.

Le but de cette étude était de déterminer l'influence des différentes techniques de vinification sur la composition phénolique et les activités biologiques des moûts et des vins issus de raisins de Syrah et de Cabernet sauvignon appartenant à deux régions libanaises distinctes (vallée de la Bekaa et la région de Chouf) et à deux millésimes consécutifs (2014 et 2015). Parmi ces procédés, les effets de la macération pré-fermentaire à froid et à chaud, du traitement enzymatique, de deux souches de levures commerciales et les agents de collage ont été discutés dans notre étude. L'analyse des composés phénoliques par spectrophotométrie et HPLC a montré que la macération pré-fermentaire à chaud entraine une meilleure extraction des composés phénoliques que la macération pré-fermentaire à froid. L‟extraction des tanins et des polyphénols totaux sont favorisés par la température et le prolongement de la macération. L‟extraction des anthocyanes est aussi favorisée par la température mais à courte durée puisque le prolongement de la macération entraine une dégradation de ces composés. Les moûts et les vins issus de l‟addition d‟enzymes pectolytiques au début de la phase de macération montrent des activités antioxydantes et des concentrations en polyphénols totaux plus élevées comparés à celles réalisées sans ajout d‟enzymes. La fermentation alcoolique provoque une diminution de la concentration des polyphénols totaux ce qui révèle des différences significatives entre les vins fermentés par les deux souches de levures X et Y. Après fermentation alcoolique, la quasi-totalité des échantillons de vin ont présenté une augmentation de leur pourcentage d'inhibition avec l'apparition de nouveaux types d'activités biologiques qui n'existait pas au niveau des moûts. A la fin, les résultats montrent l‟importance de bien choisir le type de colle selon le type de vin ainsi que de minimiser la dose de collage appliquée afin de conserver la teneur en composés phénoliques du vin. / The aim of this study was to determine the influence of different winemaking techniques on phenolic composition and biological activities of musts and wines from grapes of Syrah and Cabernet sauvignon from two distinct Lebanese regions (Bekaa valley and Chouf district) and two consecutive vintages (2014 and 2015). Among these processes the impacts of pre-fermentative cold and heating maceration, enzymatic treatment, two different commercial yeast strains and fining agents were discussed in our study. Spectrophotometric and HPLC analysis of phenolic compounds showed that the pre-fermentative heating maceration leads to a better extraction of phenolic compounds than the pre-fermentative cold maceration. Tannins and total polyphenols extraction are favored by the temperature and the prolongation of maceration. Extraction of anthocyanins is also favored by the temperature with short duration since the extension of the maceration leads to a degradation of these compounds. Maceration enzymes addition at early stage of maceration, promoted higher concentration of total polyphenol and antioxidant activity compared to those macerated without added enzymes. Alcoholic fermentation results in a decrease of total polyphenols content which revealed differences between wines derived from X and Y strains. After alcoholic fermentation, almost all of the wine samples presented an increase of their percentage of inhibition with the occurrence of new types of biological activities which doesn‟t existed at must level. At the end, the results showed the importance of selecting a fining agent according to the type of wine and to minimize the dose of fining applied in order to conserve the content of phenolic compounds in wine.

Il est communément admis que le réchauffement climatique aura des conséquencesimportantes sur de nombreux vignobles à travers le monde, avec des impacts sur la productionviticole, sur la qualité du raisin et donc sur la qualité des vins. A Bordeaux et dans d’autresrégions, le réchauffement est en partie la cause d’une modification de la composition chimiquedes raisins récoltés en conditions de maturité excessive. Les vins issus de leurs vinificationssont plus riches en alcool, moins acides et marqués par des caractéristiques aromatiquesrappelant des vins élaborés sous des latitudes plus chaudes et sèches.Dans ce contexte, le réchauffement climatique impliquera des enjeux économiques importantsdans la consommation du vin, et il peut être utile de connaître la capacité des consommateurs àaccepter durablement ces vins. L’objectif de cette thèse est à la fois prospectif par rapport auréchauffement climatique et de ses conséquences sur la qualité des vins et à la fois actuel parrapport à l’adéquation durable entre l’offre et la demande.La méthode d’analyse est celle d’un marché expérimental couplé à une analyse sensorielle. Lesexpériences avec des consommateurs ont montré les influences des caractéristiques des vins duréchauffement climatique sur les préférences des consommateurs et la valorisation des vins surle marché́. Enfin les résultats montrent que les consommateurs ont des valorisationsdifférenciées pour les procédés oenologiques ayant pour objectif de corriger les effets négatifsdu réchauffement climatique. / It’s commonly accepted that global warming will have important consequences formany vineyards throughout the world, with impacts on wine production, on grape quality andtherefore on wines quality. In Bordeaux and other regions, warming is partly the cause of achange in the chemical composition of the grapes harvested under conditions of excessivematurity. The wines resulting from their vinification are richer in alcohol, less acidic andmarked by aromatic characteristics reminiscent wines produced in warmer and dryer latitudes.In this context, global warming will involve important economic stakes in wine consumption,and it may be useful to know the capacity of consumers to accept these wines durably. Theobjective of this thesis work is both forward-looking in relation to global warming and itsconsequences on wines quality and at the same time on the sustainable match between supplyand demand.The analysis methodology is an experimental market coupled with a sensory analysis.Experiences with consumers showed the influence of the characteristics of global warmingwines on consumer’s preferences and the wines valorisation on the market. Finally, the resultsshow that consumers have differentiated valorizations for oenological processes aimed atcorrecting the negative effects of global warming.

This thesis deals with the legislation of viticulture and winemaking in the Czech Republic. The main goal of this thesis is to introduce to the readers both, professionals and non-professionals, viticulture and wine law in its full extensity. For this reason, we deeply analyze the Act No. 321/2004 describing viticulture and winemaking as amended by subsequent law. The thesis is composed of seven main chapters. The abbreviations, witch are subsequently used in the work, are defined in the separate chapter. The first part is an introduction to the topic and describes the origin of growing grape-wine and winemaking. The second part deals with the historical development of vineyard and wine law in the Czech Republic. For the sake of clarity, second part is divided into five subsections. The third chapter defines the position of vineyard and wine law in legal system of Czech Republic and characterizes this specific agriculture sector. The fourth part provides a review of written sources of vineyard and wine law. The chapter is hierarchically separated into the categories: international law, EU law and Czech law. Part five is major and it is the most extensive part of this diploma. It deals with the current legislation of viticulture and winemaking in the Czech Republic by Act No. 321/2004 Coll. It...

Proposed dissertation thesis deals with wine and artisanal cheeses microbiology. The first part is focused on identification of yeasts isolated from grapes and musts during production of white and red wines. The grape varieties were grown under the integrated and organic farming on Moravian vineyard. Yeasts were identified by ITS-PCR-RFLP method (amplifying internal transcribed spacer ITS: ITS1, ITS2 and 5.8S rDNA) and unknown species were subjected to partial sequencing of ITS rDNA region. In total, 524 isolates were divided into 14 different species belonging to six genus were identified from. The first stages of fermentation process were characterised by predominance of non-saccharomyces species especially H. uvarum. Due to increased ethanol concentration strains of S. cerevisiae prevailed in the later phases of the process. Further, partial aim of this study was to isolate and to apply selected autochthonous S. cerevisiae strains as starter culture during controlled industrial wine fermentation process. Genus Saccharomyces was distinguished from other non-saccharomyces species by ITS-PCR-RFLP. Further, in order to distinguish Saccharomyces genus at the species and the strain level, several molecular methods were applied including PCR-fingerprinting (rep- and RAPD-PCR), species-specific primers (multiplex and touchdown PCR), LSU-DGGE and interdelta PCR. Species-specific primers enabled us to distinguish some species of the Saccharomyces sensu stricto complex. Furthermore, interdelta PCR seems to be useful tool for S. cerevisiae strains identification. Among 120 isolated autochthonous strains belonging to Saccharomyces genus, 45 different strains were identified. Based on its sufficient technological properties (osmo- and ethanol tolerance, low H2S production etc.), S. cerevisiae 1-09 strain isolated from grape berries coming from moravian vineyard was chosen. Strain S. cerevisiae 1-09 was tested in small amount of must and after that also during industrial fermentation of red and white wine production. Based on the results of chemical and sensorial analysis, the strain seems to be suitable for application as the starter culture for winemaking process. The final part of this thesis is focused on quantification and identification of the yeasts isolated from artisanal cheeses and their by-products coming from Western Balkan Countries. Isolated species were identified by ITS-PCR-RFLP, partial sequencing and by physiological tests. Among the 20 yeast species found, D. hansenii, C. zeylanoides and Y. lipolytica were found to be predominant. Moreover, we developed culture-independent, semi-quantitative technique based on construction of ITS-clone library from metagenomic DNA to investigate complex fungal communities associated with artisanal cheeses and their by-products. Novel technique is based on direct extraction of total DNA from the sample. This was compared with culture-dependent ITS-PCR-RFLP and culture-independent LSU-DGGE methods. The results highlighted the discrepancies among these methods. Finally, the divergences among applied methods were confirmed by correlation analysis and by indices of general biodiversity and dominance of species. ITS-clone library approach combines the advantages of cultivation-based analysis and LSU-DGGE with semi-quantification of fungal species without the requirement of their cultivation. This study might open new perspectives in direct and complex analysis of yeasts and moulds in food matrices.

歐美葡萄酒貿易協定於2006年3月10日經歐美雙方簽署後，對於延宕多年之數項關於雙方葡萄酒貿易上之爭議，達成了一定程度之妥協。然雙方所妥協之內容均與WTO協定之規範有衝突之處；然從另一方面觀之，該協定卻有助於美國在其葡萄酒產品使用歐盟地理標示之爭議上，朝向與TRIPS協定較為合致之方向去修正。 歐美葡萄酒貿易協定最主要之爭議可分為兩大部分，一為歐盟關於葡萄酒釀造製程上之規範；另一是美國葡萄酒產品使用歐盟地理標示，本文主要將針對此二議題與WTO協定間之合致性進行探討，以了解該協定所妥協之部分與WTO協定間之合致性。由於歐盟與美國係為WTO內最具影響力之兩大會員，本文最後將探討該協定對於WTO多邊架構以及爭端解決機制上之所衝擊與影響。 / The EU-US agreement on trade in wine was signed on March 10, 2006, marking the end of a first phase in wine trading discussions began in 1983. The Agreement addresses several key issues, such as oenological practices, import certification, the use of European geographical indication on the wine label which produced in US and other labeling issues. This thesis is to analyze the most controversial parts of this agreement. This agreement compromises 17 provisions, there are two parts most controversial: one is the mutual acceptance of the EU-US oenological practice regulations, which would facilitate the trading of wine between the two parties. And the other is that finally U.S. agreed to prohibit new brands from using these names on non-European wine and grandfather those existing uses. The oenological regulation of EU is more strictly and conservative compare to the related international standard. Moreover, EU ban the import of wine which is not conform with its oenological regulation unless the exporting country meet the Derogation requirement to allow the wine to be imported and circulated in the territory of EU. This article is to analyses the consistency of the EU oenological regulation with the TBT agreement, and the MFN treatment with this derogation. And the U.S. had allowed the use of specific EU geographical indications, which is called semi-generic names in U.S. regulation, on the wine label for the wine producing in the U.S in its labeling regulation. According to the TRIPS Agreement, the use of EU’s GI is in a continuous matter before 1994 can be excepted from the regulation of additional for GI. This thesis would like to clarify which part of the use of those semi-generic names may or may not except from the context of TRIPS agreement about GI. Since the wine agreement settle down several issues which violate the WTO agreement, this thesis would like to discuss the impact of the wine agreement to the WTO multilateral system.