About: Changes of organic acids and phenolic compounds contents in grapevine berries during their ripening

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Changes of total content of phenolic substances, alteration in total titratable acidity and differences in tartaric acid content in grapes of four white (Müller-Thurgau – MT, Pinot Blanc – Rulandské bílé in Czech, RB, Sauvignon (Sg), and Muscat Ottonel – Muškát Ottonel in Czech, MO) and two blue (Dornfelder – Df and Blue Frankish – Frankovka in Czech, Fr) grapevine varieties throughout their growth, ripening and maturing (July – November). Potentiometric titration was applied for the determination of total titratable acids in grapes (expressed as tartaric acid equivalents in g/l). A spectrophotometric method according Rebelein based on the formation of a colored complex of amonium metavanadate and tartaric acid was used for determination of tartaric acid in green juice made by pressing unripe grapes. Changes of total content of phenolic substances, alteration in total titratable acidity and differences in tartaric acid content in grapes of four white (Müller-Thurgau – MT, Pinot Blanc – Rulandské bílé in Czech, RB, Sauvignon (Sg), and Muscat Ottonel – Muškát Ottonel in Czech, MO) and two blue (Dornfelder – Df and Blue Frankish – Frankovka in Czech, Fr) grapevine varieties throughout their growth, ripening and maturing (July – November). Potentiometric titration was applied for the determination of total titratable acids in grapes (expressed as tartaric acid equivalents in g/l). A spectrophotometric method according Rebelein based on the formation of a colored complex of amonium metavanadate and tartaric acid was used for determination of tartaric acid in green juice made by pressing unripe grapes. (en)
Title	Changes of organic acids and phenolic compounds contents in grapevine berries during their ripening Changes of organic acids and phenolic compounds contents in grapevine berries during their ripening (en)
skos:prefLabel	Changes of organic acids and phenolic compounds contents in grapevine berries during their ripening Changes of organic acids and phenolic compounds contents in grapevine berries during their ripening (en)
skos:notation	RIV/00216224:14410/13:00071658!RIV14-MSM-14410___
http://linked.open...avai/riv/aktivita	I S V
http://linked.open...avai/riv/aktivity	I, S, V
http://linked.open...iv/cisloPeriodika	10
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Jančář, Luděk Náplavová, Alice
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Masarykova univerzita / Pedagogická fakulta
http://linked.open...dnocenehoVysledku	64963
http://linked.open...ai/riv/idVysledku	RIV/00216224:14410/13:00071658
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	wine grapes; Vitis vinifera; organic acids; phenolic substances; verjuice (en)
http://linked.open.../riv/klicoveSlovo	Vitis vinifera organic acids verjuice wine grapes phenolic substances
http://linked.open...odStatuVydavatele	PL - Polská republika
http://linked.open...ontrolniKodProRIV	[112E6A6D3C72]
http://linked.open...i/riv/nazevZdroje	Central European Journal of Chemistry
http://linked.open...in/vavai/riv/obor	CB
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	11
http://linked.open...iv/tvurceVysledku	Kubáň, Vlastimil Jančář, Luděk Jančářová, Irena Náplavová, Alice
http://linked.open...ain/vavai/riv/wos	000322010400002
issn	1895-1066
number of pages	8 (xsd:int)
http://bibframe.org/vocab/doi	10.2478/s11532-013-0288-2
http://localhost/t...ganizacniJednotka	14410

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