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Description
| - BACKGROUND: The quality of berries and red wines is influenced by the cultivar. The aim of this study was to determine the effect of a polyamine biosynthesis (PA) inhibitor on some red grapevine cultivars with a genetically lower quality of grapes and wines. O-Phosphoethanolaminewas used as a PA inhibitor because of its positive effect on the quality of some small berries. RESULTS: The PA inhibitor at a foliar dose treatment of 7.0 g/ha significantly increased the peroxidation inhibition of berries (1.16- to 1.56-fold), the color density (from 1.66% to 69.14%) and the sensory quality of the wines with a lower genetically programmed color quality (Andr' e, Saint Laurent and Zweigeltrebe), but not the higher-quality Alibernet variety. The PA inhibitor predominantly decreased the total phenolic and anthocyanin contents (from 37.0% to 27.5%), and it significantly decreased the contents of free polyamines in all varieties -- very dramatically in Saint Laurent grapes (17.16- to 1.58-fold). CONCLUSIONS: Foliar treatment of red grapevine varieties of a low quality, using O-phosphoethanolamine, can help produce higher-quality wines.
- BACKGROUND: The quality of berries and red wines is influenced by the cultivar. The aim of this study was to determine the effect of a polyamine biosynthesis (PA) inhibitor on some red grapevine cultivars with a genetically lower quality of grapes and wines. O-Phosphoethanolaminewas used as a PA inhibitor because of its positive effect on the quality of some small berries. RESULTS: The PA inhibitor at a foliar dose treatment of 7.0 g/ha significantly increased the peroxidation inhibition of berries (1.16- to 1.56-fold), the color density (from 1.66% to 69.14%) and the sensory quality of the wines with a lower genetically programmed color quality (Andr' e, Saint Laurent and Zweigeltrebe), but not the higher-quality Alibernet variety. The PA inhibitor predominantly decreased the total phenolic and anthocyanin contents (from 37.0% to 27.5%), and it significantly decreased the contents of free polyamines in all varieties -- very dramatically in Saint Laurent grapes (17.16- to 1.58-fold). CONCLUSIONS: Foliar treatment of red grapevine varieties of a low quality, using O-phosphoethanolamine, can help produce higher-quality wines. (en)
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Title
| - Effect of a polyamine biosynthesis inhibitor on the quality of grape and red wine
- Effect of a polyamine biosynthesis inhibitor on the quality of grape and red wine (en)
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skos:prefLabel
| - Effect of a polyamine biosynthesis inhibitor on the quality of grape and red wine
- Effect of a polyamine biosynthesis inhibitor on the quality of grape and red wine (en)
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skos:notation
| - RIV/62156489:43210/11:00174316!RIV12-MSM-43210___
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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...iv/cisloPeriodika
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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/62156489:43210/11:00174316
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - red wine; grape polyphenols; polyamines; antioxidant activity; polyamine inhibitor (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
| - GB - Spojené království Velké Británie a Severního Irska
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Journal of the Science of Food and Agriculture
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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...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Lošák, Tomáš
- Bartošová, Magdaléna Lacko
- Chlebo, Peter
- Hudec, Jozef
- Kováčik, Peter
- Mazur, Róbert
- Musilová, Janette
- Trebichalský, Pavol
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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