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  • The estimated concentration of total polyphenols was dependent on the method used but the percentages of recorded losses caused by the clarification were equivalent in both cases. The PVPP caused the highest total losses of polyphenols. The highest losses caused by this clarifying agent were recorded in case of resveratrol. An opposite tendency, however, was observed in case of catechin and epicatechin. The clarification showed only a minimum effect on the concentration of gallic acid. The concentrations of catechin, epicatechin, total anthocyanins and the colour parameters of red wines were influenced at most by the application of egg white. An increasing share of polymeric forms of anthocyanins in the final colouration of red wines was observed after the application of all clarifying agents.
  • The estimated concentration of total polyphenols was dependent on the method used but the percentages of recorded losses caused by the clarification were equivalent in both cases. The PVPP caused the highest total losses of polyphenols. The highest losses caused by this clarifying agent were recorded in case of resveratrol. An opposite tendency, however, was observed in case of catechin and epicatechin. The clarification showed only a minimum effect on the concentration of gallic acid. The concentrations of catechin, epicatechin, total anthocyanins and the colour parameters of red wines were influenced at most by the application of egg white. An increasing share of polymeric forms of anthocyanins in the final colouration of red wines was observed after the application of all clarifying agents. (en)
Title
  • The effect of clarification on colour, concentration of anthocyanins and polyphenols in the red wines
  • The effect of clarification on colour, concentration of anthocyanins and polyphenols in the red wines (en)
skos:prefLabel
  • The effect of clarification on colour, concentration of anthocyanins and polyphenols in the red wines
  • The effect of clarification on colour, concentration of anthocyanins and polyphenols in the red wines (en)
skos:notation
  • RIV/62156489:43510/07:00116292!RIV10-GA0-43510___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(GA525/06/1757)
http://linked.open...iv/cisloPeriodika
  • 754
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 418861
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:43510/07:00116292
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • red wine; polyphenols; colour; clarification (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • BE - Belgické království
http://linked.open...ontrolniKodProRIV
  • [07ACCC960959]
http://linked.open...i/riv/nazevZdroje
  • Acta horticulturae
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Balík, Josef
  • Tříska, Jan
  • Vrchotová, Naděžda
  • Kyseláková, Marie
  • Lefnerová, Danuše
  • Totušek, Jiří
  • Veverka, Jaromír
issn
  • 0567-7572
number of pages
http://localhost/t...ganizacniJednotka
  • 43510
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