Grapevine (Vitis vinifera) is a productive drought stress-adapted plant and one of the most economically important fruit crops (Zörb et al. 2014). Production of quality grapes suitable for winemaking depends on numerous factors (Gerendás and Führs 2013). Moretti (2002) stated that among intrinsic (degree of wood maturation, content of nutritive and nitrogenous compounds) and external factors (temperature, rain distribution, soil parameters) the quality of wine produced is also modulated by fertilization to a central degree.Magnesium (Mg) is an important macronutrient with a number of physiological functions in the plant. The importance of magnesium in the plant Using foliar applications of magnesium and potassium to improve yields and some qualitative parameters of vine grapes (Vitis vinifera L.) T ABSTRACTIn a three-year field experiment (2011)(2012)(2013) we assessed the effect of magnesium (MgSO 4 ) and potassium (K 2 SO 4 ) applied as foliar applications both separately (3.86 kg Mg/ha or 12.44 kg K/ha) and in combination (1.93 kg Mg/ha + 6.22 kg K/ha) on yields of grapes of cv. Zweigelt and some qualitative parameters of the grapes. The applications were repeated 4 times in stages BBCH 15-19; 55; 75 and 83. The experiment was carried out on soil well supplied with Mg and K in the subsoil layer. In terms of average 3-year results the grape yields were by 11.2% (MgSO 4 ), 13.9% (K 2 SO 4 ) and 6.6% (MgSO 4 + K 2 SO 4 ) significantly higher than the untreated control. The sugar content of grapes (sum of glucose and fructose) was lower (mostly insignificantly) by 0.5-4.3% in all the fertilized treatments than in the untreated control. Fertilization had no significant impact on the pH of must (juice) and ranged between 3.02 and 3.25. The content of titratable acids in the must ranged insignificantly between 8.73 and 10.86 g/L, and average values were the highest in the untreated control. On the basis of these results it is evident that separate applications of Mg and K have a positive effect, in particular in that they stimulate grape yields, and at the same time the effect of the year is significant. Keywords 451Plant Soil Environ. Vol. 61, 2015, No. 10: 451-457 doi: 10.17221/437/2015-PSE is in many ways connected with photosynthesis. It is the central atom of chlorophyll and it activates enzymatic processes. Magnesium also favourably influences assimilation (Mengel and Kirkby 2001). Magnesium deficiency reduces the content of chlorophyll in the leaves and changes the chlorophyll a:b ratio in favour of chlorophyll b. Visually it is seen as chlorosis of leaves, especially older ones and causes premature abscission. Chlorosis is caused either by Mg deficiency, high content of soil Ca (calcareous soils) or a combination of these factors (Marschner 2002, Ksouri et al. 2005, Gluhić et al. 2009). Magnesium uptake by the plant is also affected by the antagonistic effect of Ca and K and as was confirmed by Garcia et al. (1999) who discovered a marked reduction of Mg in grape berries on soils with high supply of Ca...

Lampíř L., Pavloušek P. (2013): Influence of locality on content of phenolic compounds in white wines. Czech J. Food Sci., 31: 619-626.Phenolic compounds in grapes and wines are significantly influenced by the environment. Phenolic compounds in grapes are therefore a good reflection of terroir. The authentic wines were made from seven white grape varieties and two localities in the Czech Republic. Sádek is a location on the edge of production wine-growing in the Czech Republic and Perná is a typical wine-growing location in the Czech Republic. The profile of phenolic compounds was analysed by HPLC. Based on the statistical evaluation of these results, the following phenolic compounds were found to very well reflect the terroir conditions: protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, cis-piceid, (+)-catechin and (-)-epicatechin. Since these compounds were not influenced significantly by vintage, they can be good markers of terroir.

The authenticity of grapevine varieties is a very important topic in the Czech Republic, where varietal wines is very important for wine drinkers. The wines from 7 grapevine varieties were investigated. Sixteen phenolic compounds belonging among hydroxybenzoic and hydroxycinnamic acids, stilbenes, and flavan-3-ols were analysed by HPLC method. The aim of this study was to find markers of varietal origin of wines among the phenolic compounds studied. The analytical parameters obtained were evaluated for this purpose by CVA (canonical varietal analysis) method. It proved to be successful in detecting the following grapevine variety authenticity markers: hydroxycinnamic acids (i.e. p-coutaric acid and caftaric acid), hydroxybenzoic acids (protocatechuic acid and syringic acid), and flavan-3-ols <br />((&ndash;)-epicatechin and (+)-catechin). &nbsp;

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The impact of summer canopy management was investigated in Vitis vinifera L., cv. Riesling. Sugar and organic acid concentrations were measured for the six defoliation treatments. Titratable acidity (TA) was measured twice before harvest and once at the date of harvest. The same measurements were done twice during wine ageing. The young wine was measured for concentrations of malic, tartaric and volatile acids. Treatments with appropriate defoliation, where shortened lateral shoots (up to two leaves) were retained, supported the process of wine grape ripening to the greatest extend in the cool climate of the Czech Republic, while treatments with almost no defoliation yielded the worst results. The TA decreased during fruit ripening after veraison and continued to decrease during wine maturation. The tendency of decreasing with time was shown for the malic to tartaric acid ratio as well. Concentrations of volatile acids were sufficiently low in each of the treatments.

Grape seed oil (Oleum vitis viniferae) represents promising plant oil, which is used mainly in gastronomy and for pharmaceutical purposes as well as for various technical applications. In this paper, there were examined oil contents and oil quality properties of seeds taken from 8 grape cultivars. Oil contents were found to be different for each cultivar, which ranged from 11.5% (Dornfelder) to 17.5% (Riesling). The results showed a dependence between the length of the growing season for individual varie-ties and the total content of oil in seeds. Fatty acid concentrations in the evaluated oil samples were in various ranges, while the highest values were determined in linoleic acid 70.10 to 71.55%, oleic acid 15.61 to 17.14%, palmitic acid 6.87 to 8.18% and stearic acid 3.16 to 3.90%. Saturated fatty acid values were lower than the values of monounsaturated fatty acids and polyunsaturated fatty acids in all oil samples. The degree of unsaturation in the grape seed oil ranged between 88.6 -89.21%. Thanks to its content, grape seed oil can be considered as a food supplement improving the nutri-tional value of the human diet.

Vliv kvasinek na aromatický profi l vín z kabernetových odrůd révy vinnéKlíčová slova: kvasinka, aromatika, kabernetová odrůda ■ 1 ÚVOD V poslední době jsou v oblibě lehčí, ale dostatečně strukturní čer-vená vína s výraznější aromatikou po původní odrůdě. Je to dáno tím, že většina našich vinařství vyrábí právě taková vína, určená ovšem pro rychlý prodej a nikoli pro archivaci. Na trhu existuje také nepřeberné množství fi rem, nabízející aktivní suché vinné kvasinky (ASVK) určené k výrobě právě takových vín. Nicméně producentů, kteří tyto kvasinky selektují, zase tolik není, a tak v balíčcích o růz-ných názvech kvasinek se prodává jedna a ta samá kvasinka od stejného výrobce, ale jiného prodejce. Výsledkem jsou pak ona ovocná a mnohdy charakterově velmi podobná uniformní vína. A právě i z tohoto důvodu některá vinařství začínají více využívat vlastní zákvas kvasinkami z vlastní vinice (připravený zákvas) nebo spontánní fermentaci pro podtrhnutí autenticity takto získaného vína.Spontánní kvašení s sebou nese hned několik rizik. Recently, the popularity of lighter, but enough structural red wines with expressive varietal aroma has been increasing. This is due to the fact that most wineries produce their wines using a universal or very similar yeast. There were three varieties chosen for the experiment. All the varieties have very strong varietal character -the Cabernet type, namely 'Cerason', 'Cabernet Moravia' and 'Cabernet Sauvignon'. The musts from these varieties were inoculated with three most commonly used active wine yeast (+ spontaneously fermented control variant), which are recommended to emphasize the varietal aroma in the wines. After six months, the sensory analysis took place and all the obtained results were statistically processed. All tested ADWYs showed positive preferred properties -fast onset and short fermentation time, highlighting the varietal character and strength of the wine over control. Nevertheless, we can state that the most suitable yeasts for ´Cabernet-like´ cultivars (such as CS and CM) were Cépage Collection Cabernet and Fermicru XL, whereas for fruitier cultivars (like Cerason) the best yeast choice was Oenoferm Rouge or Fermicru XL. Sotolář

The aim of the work was to compare the course of agro-ecological indicators according to the internationally acknowledged parameters – the balance of vine bunches, the berry balance, the weight of vine bunches, the berry weight in 7 varieties of vine in three resistant white varieties Merzling, Malverina and Hibernal and in one blue variety – Medina, then in classical varieties Aurelius, Chardonnay and Muscat Moravian in two locations Perna (sub-region Mikulovice) and Sadek (sub-region Znojmo). The evaluation of the grape quality was carried out in accordance with common standards used in the Czech Republic. The following parameters were monitored The agro-ecological indicators were compared according to the internationally acknowledged parameters in the work – the balance of vine bunches, the berry balance, the weight of vine bunches, the berry weight for 7 varieties of vine in three resistant white varieties Merzling, Malverina and Hibernal and one blue – Medina, then in classical varieties Aurelius, Chardonnay and Muscat Moravian in two locations Perna (sub-region Mikulovice) and Sadek (sub-region Znojmo). As concerns the balance of vine bunches and berries, remarkable differences between these two areas have been proved. The weight of vine bunches has shown no statistically remarkable difference. The berry weight has shown no difference at all.