Polyfenolické látky modrých hroznů a červeného vína a jejich význam ve výživě člověka

This bachelor thesis is focused on the topic Polyphenolic substances of blue grapes and red wine and their importance in the human nutrition. It was written from 2013--2014 at the Department of Post-Harvest Technology of Hurticultural Products, Faculty of Horticulture, Mendel University in Brno. Literary section pays attention to polyphenolic compounds contained in grapes and red wine. It describes their characteristic, chemical structure, formation, distribution and their antioxidant effect on the human organism. Experimental section analyzes antioxidant capacity, volume of anthocyanins and the total amount of polyphenols inside grapes, musts and wines of two varieties 'Cabernet Moravia' and 'Lemberger'. The results are presented in tables and expressed in graphs. Graphs show us the condition of observed factors in a process of grape processing into the wine and compare different samples, varieties and methods. Results are statistically evaluated and compared with other authors