Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids by Pavel Pavloušek, Michal Kumšta

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Evaluation of colour content in grapes originating from south Moravia by Josef BALÍK, Michal KUMŠTA

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Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds by Pavel Pavloušek, Michal Kumšta

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Test of Wine Jelly by Radek Sotolář, Oldřiška Sotolářová, Michal Kumšta

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Use of Anthocyanin Profiles When Differentiating Individual Varietal Wines and Terroirs by Michal Kumšta, Pavel Pavloušek, Pavel Kárník

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Health-benefitting Biologically Active Substances in Edible Apricot Flowers by Martina Göttingerová, Michal Kumšta, Tomáš Nečas

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Chemical composition and larvicidal activity of essential oils from different Mentha L. and Pulegium species against Culex quinquefasciatus Say (Diptera: Culicidae) by Roman PAVELA, Katarína KAFFKOVÁ, Michal KUMŠTA

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Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines by Zdenek Rihak, Bozena Prusova, Michal Kumsta, Mojmir Baron

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Increasing the efficiency of sulphur dioxide in wine by using of saturated higher fatty acids by Petra Bábíková, Mojmír Baroň, Michal Kumšta, Radek Sotolář

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Interspecific vs. traditional varieties for rosé wines production by Mojmír Baroň, Michal Kumšta, Petra Bábíková, Radek Sotolář

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Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines by Bozena Prusova, Josef Licek, Michal Kumsta, Mojmir Baron, Jiri Sochor

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Analysis of Phenolic Compounds and Some Important Analytical Properties in Selected Apricot Genotypes by Martina Göttingerová, Michal Kumšta, Eliška Rampáčková, Tomáš Kiss, Tomáš Nečas

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Comparison of rose wines according to the content chosen phenolic compounds and antiradical activity. by Radek SOTOLÁŘ, Michal KUMŠTA, Mojmír BAROŇ, Petra MATEICIUCOVÁ, Barbora NÁDENÍČKOVÁ

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A Study of Condensates Collected during the Fermentation of Grape Must by Jakub Humaj, Mojmir Baron, Michal Kumsta, Jiri Sochor, Pavel Pavlousek

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Observation of Residues Content after Application of a Medium-Chain Fatty Acids Mixture at the End of Alcoholic Fermentation by Josef Licek, Mojmir Baron, Jiri Sochor, Michal Kumsta, Jiri Mlcek

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Capture of Fermentation Gas from Fermentation of Grape Must by Bozena Prusova, Jakub Humaj, Michaela Kulhankova, Michal Kumsta, Jiri Sochor, Mojmir Baron

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Relations between polyphenols content and antioxidant activity in vine grapes and leaves by Josef BALÍK, Marie KYSELÁKOVÁ, Naděžda VRCHOTOVÁ, Jan TŘÍSKA, Michal KUMŠTA, Jaromír VEVERKA, Pavel HÍC, Jiří TOTUŠEK, Danuše LEFNEROVÁ

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