Classification of forest stands in terms

Classification of forest stands in terms of management and naturalness followed that of [1]. Virgin forest is almost unaffected by humans, typical by natural tree species composition, spontaneous development, multi-aged structure, long continuity. Natural forest is formed by natural processes but influenced by human activities in the past (50 years and more ago, namely selective cutting of individual trees, selective removal of fallen or cut trees). In near-natural forest tree species composition largely corresponds to habitat conditions but the spatial structure is simpler than in the virgin or natural forest. Cultural forests are man-influenced forests where tree species composition corresponds more or less to habitat conditions but the stand is under permanent influence of conventional forest management. The species was also found in biotopes other than forest (in Table 1 in parenthesis) – in steppe (sandy mglur antagonist with solitaire trees in region of very warm climate) and in city (solitaire tree in the urban ecosystem). The categorisation of forest stands according to forest management plan (commercial, protection and special purpose forests) was considered top level, followed by in-situ assessment of trees species composition, age, horizontal and vertical structure, dead wood presence and occurrence of veteran trees. Actual tree species composition was compared to expected on the basis of forest site classification (based on soil, climate, water regime and landscape conditions) [4].
Acknowledgements The research was financially supported by the Scientific Grant Agency of the Ministry of Education, Science, Research and Sport of the Slovak Republic and of the Slovak Academy of Sciences (VEGA 1/0362/13) and by the Cultural and Educational Grant Agency of the Ministry of Education, Science, Research and Sport of the Slovak Republic (KEGA 007TU Z-4/2015). We are grateful to Kvetoslava Balážová, Štefan Baláž, Vladimír Blaško, Erik Brozmann, Ľudmila Čillíková, Maroš Durdiak, RNDr. Martin Felčír, Michal Gašparík, Mgr. Ján Hraško, František Hubina, Matúš Hurbanič, Soňa Jančovičová, Stanislav Jankech, František Jankovič, František Ježo, Vladimír Juhás, Ivona Kautmanová, Pavol Kešeľák, Jaroslav Kuriplach, Ľubica Kuriplachová, Vladimír Macík, Bronislav Mandinec, Ing. Ivan Nagy, Mikuláš Lazor, Pavol Ocelka, Anton Pánis, Jozef Pavlík, Ing. Maroš Peiger, Ivan Polák, Jozef Rešetka, Dušan Solár, Martin Šandor, Matúš Škutka, Ladislav Špeta, Patrik Štibraný, Zuzana Štofková and Michal Wiezik for providing information on finds of H. erinaceus.
Data The data reported includes information about the adsorption isotherms of activated carbons (ACs) (Fig. 1), metal composition of activated carbons (Table 1) and surface group chemistry of activated carbons (Fig. 2 and Table 2). Also the sensory profile of wines (Fig. 3a) and consistency of the sensory panel scores were analysed by General Procrustes Analysis (GPA) (Fig. 3b and Table 3) and the scaling factor of each expert were determined (Table 4). The headspace aroma profile of red wines before and after treatment with activated carbons were determined (Table 5) and the reduction of total aroma compounds and reduction of each class of chemical compounds were calculated (Fig. 4). The headspace aroma compounds decrease and structural characteristics of each aroma compound were correlated (Table 6 and Fig. 5). The phenolic composition (total phenols, flavonoid phenols, non-flavonoid phenols, total anthocyanins) and colour properties (colour intensity, hue and chromatic characteristics) of treated and untreated wines were determined (Table 7). The phenolic profile of wines were determined by RP-HPLC that included the phenolic acids and flavonoids (Table 8) and monomeric anthocyanins (Table 9). The relation between aroma abundance and the activated carbons physicochemical characteristics were analysed by principal component analysis (Fig. 6a) and between the phenolic compounds content and activated carbons physicochemical characteristics (Fig. 6b).