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  • V práci byly sledovány změny veškerých anthokyaninů v závislosti na jejich fermentační maceraci z hroznů na Moravě tradičně pěstovaných odrůd během alkoholické fermentace v uzavřeném rotačním tanku a v kvasném zařízení s otevřeným matolinovým kloboukem a kvantifikovány ztráty barviv způsobené adsorpcí na kvasničnou biomasou. Koncentrační ztráty anthokyaninů byly sledovány rovněž během kvašení červených moštů odrůd barvířek, které byly před startem fermentace separovány od slupek hroznů. Průběh fermentační macerace anthokyaninů ze slupek hroznů byl popsán jako proces se třemi dynamicky odlišnými fázemi. V části exponenciálního zvyšování koncentrace barviv nebyl ze statistického hlediska zaznamenán významný rozdíl mezi postupy v rotačním tanku a s otevřeným matolinovým kloboukem. Bylo prokázáno, že ke ztrátám anthokyaninů dochází v celém průběhu kvasného procesu. Statisticky byla potvrzena vysoce významná korelace mezi koncentračními ztrátami anthokyaninů a vyprodukovanou hmotou kvasničné biomasy. (cs)
  • This paper deals with results of studies on changes in the content of total anthocyanins as dependent on their fermentative maceration from grapes of traditional Moravian cultivars (Blauer Portugieser, Saint Laurent and Blaufrankisch). Colouring matters were macerated in the course of alcoholic fermentation either in a closed rotary tank or in an opened tank with periodic dipping of pulp cap. Quantified were their losses resulting from adsorption of anthocyanins on yeast biomass. Concentration losses of anthocyanins were also estimated in the course of fermentation of musts made of teinturier grape cultivars Alibernet and Neronet. In this case the skins of berries were separated. The process of fermentative maceration of anthocyanins from grape skins consisted of three different stages. In the stage with the exponential increase in the content of anthocyanins no differences between the closed rotary tank and the opened tank with periodic dipping of pulp cap was observed. It was demonstrated that the l
  • This paper deals with results of studies on changes in the content of total anthocyanins as dependent on their fermentative maceration from grapes of traditional Moravian cultivars (Blauer Portugieser, Saint Laurent and Blaufrankisch). Colouring matters were macerated in the course of alcoholic fermentation either in a closed rotary tank or in an opened tank with periodic dipping of pulp cap. Quantified were their losses resulting from adsorption of anthocyanins on yeast biomass. Concentration losses of anthocyanins were also estimated in the course of fermentation of musts made of teinturier grape cultivars Alibernet and Neronet. In this case the skins of berries were separated. The process of fermentative maceration of anthocyanins from grape skins consisted of three different stages. In the stage with the exponential increase in the content of anthocyanins no differences between the closed rotary tank and the opened tank with periodic dipping of pulp cap was observed. It was demonstrated that the l (en)
Title
  • Dynamics of changes in total anthocyanins during the fermentative maceration of grapes
  • Dynamics of changes in total anthocyanins during the fermentative maceration of grapes (en)
  • Dynamika koncentračních změn anthokyaninů v průběhu fermentační macerace hroznů (cs)
skos:prefLabel
  • Dynamics of changes in total anthocyanins during the fermentative maceration of grapes
  • Dynamics of changes in total anthocyanins during the fermentative maceration of grapes (en)
  • Dynamika koncentračních změn anthokyaninů v průběhu fermentační macerace hroznů (cs)
skos:notation
  • RIV/62156489:43510/06:00088019!RIV07-GA0-43510___
http://linked.open.../vavai/riv/strany
  • 103;107
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(GP525/03/P132)
http://linked.open...iv/cisloPeriodika
  • 3
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
  • 472672
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:43510/06:00088019
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • anthocyanin extraction; anthocyanin losses; vinification; yeast biomass (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [B05B6559A51F]
http://linked.open...i/riv/nazevZdroje
  • Horticultural Science (Prague)
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
  • 33
http://linked.open...iv/tvurceVysledku
  • Balík, Josef
issn
  • 0862-867X
number of pages
http://localhost/t...ganizacniJednotka
  • 43510
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