The diploma thesis titled Sensory quality meat-vegetables sterilized products intended for infant nutrition in the first part deals with good nutrition to children and basic food ingredients. Another part describes how to best introduce children baby foods. Also, the production of baby foods and their legislation. The last part of the literature review deals with sensory analysis of food. For the practical part has selected four baby food, which were sensory evaluated after a period of twenty-one months, every three months. Evaluated the color saturation, coloring uniformity, consistency, homogenity, smell and taste. Results were processed using Duncan's test and evaluated. It was found that for all four types of child nutrition for better preservation of sensory quality of storage in the dark. In all samples, it would be possible to extend the minimum shelf life of eighteen at twenty-one months.

This thesis is focused on tracking of changes of assimilable nitrogen and its forms during grape must fermentation. At the beginning, the thesis deals with description of nitrogen compounds in grapes and grape musts, its formation during grape ripening and its individual forms in grape musts. Last but not least, thesis deals with yeast nitrogen utilisation and the possibility of adding nutrition into grape must. In experimental part of the thesis is described an experiment, which were performed in Lednice between years 2015/2016, based on tracking changes of assimilable nitrogen in grape must during fermentation. Each of the variant shows the effect of adding nutrition in two concentrations and compares them with control variants. Measured dates was statistically procesed and analyzed.

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