Chemické látky ve víně a jejich vliv na lidský organismus

Bachelor thesis The chemical substances in wine and their influence on the human organism is mostly focused on wine chemistry and subsequently on the evaluation of its health effects. The first part of the thesis outlines general information about the history and present of the Czech viniculture, the dividing of wines according to their quality and the technology of production of white, red and rosé wines. The chemical components of grapes are also briefly described. The most extensive part is devoted to the description of chemical compounds in wine. For each group of compounds, the most important substances are mentioned here. This part is followed by the assessment of the positive influence of some chemical compounds on human health, mainly polyphenols and alcohol. Information about the beneficial effects of wine on a variety of civilization diseases are next. Finally, the negative effects of wine consumption on the human body are summarized and recommendations how to avoid these effects are given