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| rdf:type
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| Description
| - Colour compounds of rose wines can be very sensitive to storage conditions because of the low levels of naturally-occurring protective compounds. This article deals with the effects of storing rose wines under different temperature and light conditions, with regard to their colour characteristics and anthocyanin profile. Samples were taken seven times altogether over a period of 582 days. At the end of the storage period, the resulting differences in the wines were studied by mu LC/MS. It was found that storing rose wine at room temperature caused a reduction of 50% in the levels of anthocyanins compared to storing them at 3 degrees C. Increasing the storage temperature to 45 degrees C caused the total decomposition of all anthocyanins. Furthermore, during the maturation of the wine, a loss of sugar moiety, hydration of aglycone, and the formation of the corresponding chalcone or diketone were observed. Levels of pyranoanthocyanins in the wines were studied as well. Vitisins A and B, hydroxyphenyl-pyranomalvidin-3-glucoside, dihydroxyphenyl-pyranomalvidin-3-glucoside, and methoxyhydroxyphenyl-pyranomalvidin-3-glucoside were identified. The highest levels of both chalcones and pyranoanthocyanins were found in samples stored at room temperature. The effect of irradiation on the pigments also appeared to be significant but less important than the effect of high temperature.
- Colour compounds of rose wines can be very sensitive to storage conditions because of the low levels of naturally-occurring protective compounds. This article deals with the effects of storing rose wines under different temperature and light conditions, with regard to their colour characteristics and anthocyanin profile. Samples were taken seven times altogether over a period of 582 days. At the end of the storage period, the resulting differences in the wines were studied by mu LC/MS. It was found that storing rose wine at room temperature caused a reduction of 50% in the levels of anthocyanins compared to storing them at 3 degrees C. Increasing the storage temperature to 45 degrees C caused the total decomposition of all anthocyanins. Furthermore, during the maturation of the wine, a loss of sugar moiety, hydration of aglycone, and the formation of the corresponding chalcone or diketone were observed. Levels of pyranoanthocyanins in the wines were studied as well. Vitisins A and B, hydroxyphenyl-pyranomalvidin-3-glucoside, dihydroxyphenyl-pyranomalvidin-3-glucoside, and methoxyhydroxyphenyl-pyranomalvidin-3-glucoside were identified. The highest levels of both chalcones and pyranoanthocyanins were found in samples stored at room temperature. The effect of irradiation on the pigments also appeared to be significant but less important than the effect of high temperature. (en)
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| Title
| - Effect of storage conditions on various parameters of colour and the anthocyanin profile of rose wines
- Effect of storage conditions on various parameters of colour and the anthocyanin profile of rose wines (en)
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| skos:prefLabel
| - Effect of storage conditions on various parameters of colour and the anthocyanin profile of rose wines
- Effect of storage conditions on various parameters of colour and the anthocyanin profile of rose wines (en)
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| skos:notation
| - RIV/61989592:15310/12:33142193!RIV13-MSM-15310___
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| http://linked.open...avai/predkladatel
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
| - P(ED2.1.00/03.0058), P(GAP206/10/0625)
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| http://linked.open...iv/cisloPeriodika
| |
| 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
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/61989592:15310/12:33142193
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Mass spectrometry; Liquid chromatography; Colour parameters; Anthocyanin; Light exposure; Irradiation; Temperature; Storage; Rose wine (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| - US - Spojené státy americké
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| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| - International Journal of Food Properties
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| 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...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Balík, Josef
- Bednář, Petr
- Papoušková, Barbora
- Stávek, Jan
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| http://linked.open...ain/vavai/riv/wos
| |
| issn
| |
| number of pages
| |
| http://bibframe.org/vocab/doi
| - 10.1080/10942912.2010.511751
|
| http://localhost/t...ganizacniJednotka
| |
| is http://linked.open...avai/riv/vysledek
of | |
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