| Attributes | Values |
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| rdf:type
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| Description
| - Trans-resveratrol belongs to the group of stilbenes and shows a number of important biological properties. It is often classified also as a phytoalexin, which are secondary metabolites of many plants that produce this compound as a response to effects of either microbial stress situations or abiotic factors. Using physical methods, the process of resveratrol induction due to the treatment of grapes with UV irradiation and ozonization was studied. Compared were also various methods of maceration of grapes. The highest content of resveratrol (53 mg/kg of dry skins) was found out in (cv) Blaufränkisch grapes treated with ozonized water (2.1 ppm) for a period of 10 minutes and stored thereafter for 48 hours. In grapes of the (cv) Grüner Veltliner variety treated with UV-C irradiation (250 W) for 30 seconds and stored also for a period of 48 hours, the content of resveratrol was 49 mg/kg of dry skins. Effects of three different variants of maceration of grapes were studied at two different temperatures. The best results were obtained after heating of crushed grapes for 20 to 40 minutes at the temperature of 80 °C. This thermomaceration of grapes increased the content of resveratrol in grape must as much as 50-times.
- Trans-resveratrol belongs to the group of stilbenes and shows a number of important biological properties. It is often classified also as a phytoalexin, which are secondary metabolites of many plants that produce this compound as a response to effects of either microbial stress situations or abiotic factors. Using physical methods, the process of resveratrol induction due to the treatment of grapes with UV irradiation and ozonization was studied. Compared were also various methods of maceration of grapes. The highest content of resveratrol (53 mg/kg of dry skins) was found out in (cv) Blaufränkisch grapes treated with ozonized water (2.1 ppm) for a period of 10 minutes and stored thereafter for 48 hours. In grapes of the (cv) Grüner Veltliner variety treated with UV-C irradiation (250 W) for 30 seconds and stored also for a period of 48 hours, the content of resveratrol was 49 mg/kg of dry skins. Effects of three different variants of maceration of grapes were studied at two different temperatures. The best results were obtained after heating of crushed grapes for 20 to 40 minutes at the temperature of 80 °C. This thermomaceration of grapes increased the content of resveratrol in grape must as much as 50-times. (en)
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| Title
| - Effect of physical methods of treatment of grapes on the content of resveratrol
- Effect of physical methods of treatment of grapes on the content of resveratrol (en)
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| skos:prefLabel
| - Effect of physical methods of treatment of grapes on the content of resveratrol
- Effect of physical methods of treatment of grapes on the content of resveratrol (en)
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| skos:notation
| - RIV/00027022:_____/13:00000461!RIV14-MZE-00027022
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/00027022:_____/13:00000461
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - Trans-resveratrol; grapes; uv irradiation; ozonized water dipping (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...vavai/riv/projekt
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| http://linked.open...UplatneniVysledku
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| http://linked.open...iv/tvurceVysledku
| - Balík, Josef
- Houška, Milan
- Landfeld, Aleš
- Strohalm, Jan
- Tománková, Eva
- Tříska, Jan
- Vrchotová, Naděžda
- Novotná, Pavla
- Híc, Pavel
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