About: The effect of clarification on colour, concentration of Anthocyanins and polyphenols in red wine

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About: The effect of clarification on colour, concentration of Anthocyanins and polyphenols in red wine Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	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 red wine The effect of clarification on colour, concentration of Anthocyanins and polyphenols in red wine (en)
skos:prefLabel	The effect of clarification on colour, concentration of Anthocyanins and polyphenols in red wine The effect of clarification on colour, concentration of Anthocyanins and polyphenols in red wine (en)
skos:notation	RIV/62156489:43510/07:00153695!RIV10-GA0-43510___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(GA525/06/1757)
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Balík, Josef Veverka, Jaromír Kyseláková, Marie
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Mendelova univerzita v Brně / Zahradnická fakulta (Lednice)
http://linked.open...dnocenehoVysledku	418860
http://linked.open...ai/riv/idVysledku	RIV/62156489:43510/07:00153695
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	red wine; polyphenols; colour; clarification (en)
http://linked.open.../riv/klicoveSlovo	colour clarification polyphenols red wine
http://linked.open...ontrolniKodProRIV	[29BE6AB6FAC9]
http://linked.open...i/riv/mistoVydani	Leuven-Belgium
http://linked.open...i/riv/nazevZdroje	Acta Horticulturae 754
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...vavai/riv/projekt	Polyphenolic compounds of grapes, wines and their antimutagenic and antioxidative properties
http://linked.open...UplatneniVysledku	2007
http://linked.open...iv/tvurceVysledku	Balík, Josef Tříska, Jan Vrchotová, Naděžda Kyseláková, Marie Lefnerová, Danuše Totušek, Jiří Veverka, Jaromír
number of pages	6 (xsd:int)
http://purl.org/ne...btex#hasPublisher	ISHS
https://schema.org/isbn	978-90-6605-620-6
http://localhost/t...ganizacniJednotka	43510

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