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Spatial patterns of ecosystem processes constitute significant sources of uncertainty in greenhouse gas flux estimations partly because the patterns are temporally dynamic. The aim of this study was to describe temporal variability in the spatial patterns of grassland CO2 and N2O flux under varying environmental conditions and to assess effects of the grassland management (grazing and mowing) on flux patterns. We made spatially explicit measurements of variables including soil respiration, aboveground biomass, N2O flux, soil water content, and soil temperature during a 4-year study in the vegetation periods at grazed and mowed grasslands. Sampling was conducted in 80 × 60 m grids of 10 m resolution with 78 sampling points in both study plots. Soil respiration was monitored nine times, and N2O flux was monitored twice during the study period. Altitude, soil organic carbon, and total soil nitrogen were used as background factors at each sampling position, while aboveground biomass, soil water content, and soil temperature were considered as covariates in the spatial analysis. Data were analyzed using variography and kriging. Altitude was autocorrelated over distances of 40–50 m in both plots and influenced spatial patterns of soil organic carbon, total soil nitrogen, and the covariates. Altitude was inversely related to soil water content and aboveground biomass and positively related to soil temperature. Autocorrelation lengths for soil respiration were similar on both plots (about 30 m), whereas autocorrelation lengths of N2O flux differed between plots (39 m in the grazed plot vs. 18 m in the mowed plot). Grazing appeared to increase heterogeneity and linkage of the spatial patterns, whereas mowing had a homogenizing effect. Spatial patterns of soil water content, soil respiration, and aboveground biomass were temporally variable especially in the first 2 years of the experiment, whereas spatial patterns were more persistent (mostly significant correlation at p < 0.05 between location ranks) in the second 2 years, following a wet year. Increased persistence of spatial patterns after a wet year indicated the recovery potential of grasslands following drought and suggested that adequate water supply could have a homogenizing effect on CO2 and N2O fluxes. [ABSTRACT FROM AUTHOR]

Heat treatment is a well-known process in food preservation. It is made to avoid and to slow down food deterioration. The process was developed by Louise Pasteur French scientist to avoid late among others wine further fermentation. The different heat treatments influence the shelf life in food production. In our article we present the process of grape must fermentation, as grape must is the base material of wine production. The treatment of harvested fresh grape juice has a big influence on end product quality. It is our experiments we examined the same grape must with four different methods in closed and in open spaces to determine CO2 concentration change. There are four different methods for treatment of grape juice: boiling, microwave treatment, treatment by water bath thermostat and a control without treatment. As a result of the comparison it can be stated that the heat treatment delays the start of fermentation, thereby increasing shelf life of grape must. However, no significant differences were found between two fermentation of heat-treated grape must by the microwave and water-bath thermostat. The different heat treatment of grape must base materials was done at the laboratory in Faculty of Mechanical Engineering of Szent István University. The origin of the table grapes used for the examination was Gödöllő-hillside. [ABSTRACT FROM AUTHOR]