Hodnocení fenolické zralosti hroznů v podmínkách jižní Moravy

The importance of monitoring the quality parameters (sugar content, titratable acid pH) in determining the optimum ripeness of blue grape varieties can be considered a method which provides only limited and inadequate information. To determine the required quality should be evaluated ripening grapes intended for the production of high quality red wines in addition to sensory methods and analytical methods which are able to define the change of phenolic compounds in berries and accordingly influence the determination of the harvest. The values of phenolic compounds vary significantly depending on the site and variety. My thesis tracks changes and development of phenolic compounds in berries, their relationship to quality and sensory parameters. It deals with the sensory evaluation method ripe berry grape seeds and also world-renowned analytical method "Glories", evaluating the level of phenolic compounds on selected varieties and habitats in South Moravia