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Description
  • Článek se zabývá metodami, kterými je možné objektivně shodnotit barevnost vín a to nejen ve smyslu intenzity a odstínu barvy (spektrofotometricky), ale také z hlediska barevných látek - antokyaninů (HPLC). (cs)
  • The evaluation of color of rose and red wines is important not only from the viewpoint of possible control and improvement of sensory quality of the final product but also with regard to the favourable health effects of colours that are responsible for the wine colour(anthocyanins). Anthocyanins are substances that show significant antioxidant and antimicrobial as well as preventive effects on the occurrence of cardiovascular diseases. Recently, their capability to block signal pathways resulting in the formation of tumours, i.e. their possible application in the fields of prevention and therapy of cancer, are also intensively investigated. The major part of methods of wine colour evaluation is based on spectrophotometry. Spectrophotometric methods are used for example to evaluate the colour intensity and shades and/or the total content of anthocyanins. Colorimetric characteristics can also be combined with trichromatic characteristics L*, a*, and b*. Percentages of individual anthocyanins can est
  • The evaluation of color of rose and red wines is important not only from the viewpoint of possible control and improvement of sensory quality of the final product but also with regard to the favourable health effects of colours that are responsible for the wine colour(anthocyanins). Anthocyanins are substances that show significant antioxidant and antimicrobial as well as preventive effects on the occurrence of cardiovascular diseases. Recently, their capability to block signal pathways resulting in the formation of tumours, i.e. their possible application in the fields of prevention and therapy of cancer, are also intensively investigated. The major part of methods of wine colour evaluation is based on spectrophotometry. Spectrophotometric methods are used for example to evaluate the colour intensity and shades and/or the total content of anthocyanins. Colorimetric characteristics can also be combined with trichromatic characteristics L*, a*, and b*. Percentages of individual anthocyanins can est (en)
Title
  • Evaluation of color of moravian red and rose wines
  • Evaluation of color of moravian red and rose wines (en)
  • Hodnocení barevnosti moravských červených a růžových vín (cs)
skos:prefLabel
  • Evaluation of color of moravian red and rose wines
  • Evaluation of color of moravian red and rose wines (en)
  • Hodnocení barevnosti moravských červených a růžových vín (cs)
skos:notation
  • RIV/62156489:43510/07:00108441!RIV08-GA0-43510___
http://linked.open.../vavai/riv/strany
  • 73;74
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(GA525/06/1757)
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
  • 420720
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:43510/07:00108441
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • wine colour; rosé wine; anthocyanins; polyphenols; red wine (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [4E4D50DF8E78]
http://linked.open...v/mistoKonaniAkce
  • Lednice
http://linked.open...i/riv/mistoVydani
  • Lednice
http://linked.open...i/riv/nazevZdroje
  • Quality of Horticultural Production
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
  • Barták, Petr
  • Bednář, Petr
  • Lemr, Karel
  • Papoušková, Barbora
  • Stávek, Jan
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
http://purl.org/ne...btex#hasPublisher
  • Mendelova zemědělská a lesnická univerzita v Brně
https://schema.org/isbn
  • 978-80-7375-060-2
http://localhost/t...ganizacniJednotka
  • 43510
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