| Attributes | Values |
|---|
| rdf:type
| |
| Description
| - Concentration of derivatives of benzoic and cinnamic acids and furaldehyde were studied during maturing of a red wine (a mixture of Cabernet Sauvignon and Merlot) in barrique barrels (Q. robur). Samples were taken in three-weeks intervals within 6 months. The influence of degree of toasting of the wood on the amount of phenolic compounds in barrique wine was investigated, too. The samples were pre-separated using a solid-phase extraction on an RP 105 polymeric sorbent and analysed by a high-performance liquid chromatography with UV-DAD detection. Gallic, protocatechuic, p-hydroxybenzoic, vanillic, caffeic, syringic, p-coumaric, ferulic, benzoic, ellagic acids and p-hydroxybenzaldehyde, vanillin, 2-furaldehyde, 5-methoxy-2-furaldehyde and 5-methyl-2-furaldehyde were identified in the extracts of natural and toasted wood chips and in the extracts of the wine. Syringaldehyde was identified only in the extracts of the toasted wood chips. Ellagic acid can be regarded as a characteristic compound of barriqu
- Concentration of derivatives of benzoic and cinnamic acids and furaldehyde were studied during maturing of a red wine (a mixture of Cabernet Sauvignon and Merlot) in barrique barrels (Q. robur). Samples were taken in three-weeks intervals within 6 months. The influence of degree of toasting of the wood on the amount of phenolic compounds in barrique wine was investigated, too. The samples were pre-separated using a solid-phase extraction on an RP 105 polymeric sorbent and analysed by a high-performance liquid chromatography with UV-DAD detection. Gallic, protocatechuic, p-hydroxybenzoic, vanillic, caffeic, syringic, p-coumaric, ferulic, benzoic, ellagic acids and p-hydroxybenzaldehyde, vanillin, 2-furaldehyde, 5-methoxy-2-furaldehyde and 5-methyl-2-furaldehyde were identified in the extracts of natural and toasted wood chips and in the extracts of the wine. Syringaldehyde was identified only in the extracts of the toasted wood chips. Ellagic acid can be regarded as a characteristic compound of barriqu (en)
- Concentration of derivatives of benzoic and cinnamic acids and furaldehyde were studied during maturing of a red wine (a mixture of Cabernet Sauvignon and Merlot) in barrique barrels (Q. robur). Samples were taken in three-weeks intervals within 6 months. The influence of degree of toasting of the wood on the amount of phenolic compounds in barrique wine was investigated, too. The samples were pre-separated using a solid-phase extraction on an RP 105 polymeric sorbent and analysed by a high-performance liquid chromatography with UV-DAD detection. Gallic, protocatechuic, p-hydroxybenzoic, vanillic, caffeic, syringic, p-coumaric, ferulic, benzoic, ellagic acids and p-hydroxybenzaldehyde, vanillin, 2-furaldehyde, 5-methoxy-2-furaldehyde and 5-methyl-2-furaldehyde were identified in the extracts of natural and toasted wood chips and in the extracts of the wine. Syringaldehyde was identified only in the extracts of the toasted wood chips. Ellagic acid can be regarded as a characteristic compound of barriqu (cs)
|
| Title
| - Changes in Content of Phenolic Compounds During Maturing of Barrique Red Wine
- Changes in Content of Phenolic Compounds During Maturing of Barrique Red Wine (en)
- Změny obsahu fenolických látek během zrání barikovaných vín (cs)
|
| skos:prefLabel
| - Changes in Content of Phenolic Compounds During Maturing of Barrique Red Wine
- Changes in Content of Phenolic Compounds During Maturing of Barrique Red Wine (en)
- Změny obsahu fenolických látek během zrání barikovaných vín (cs)
|
| skos:notation
| - RIV/62156489:43210/05:00000784!RIV06-MSM-43210___
|
| http://linked.open.../vavai/riv/strany
| |
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| - P(GA521/02/1367), Z(MSM 432100001)
|
| 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/62156489:43210/05:00000784
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - HPLC; phenolic substances; wine (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| |
| 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
| - Kubáň, Vlastimil
- Klejdus, Bořivoj
- Matějíček, David
- Mikeš, Ondřej
- Štěrbová, Dagmar
|
| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
| |
| http://localhost/t...ganizacniJednotka
| |
| is http://linked.open...avai/riv/vysledek
of | |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)