This HTML5 document contains 44 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
n11http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F60461373%3A22330%2F05%3A00015489%21RIV06-MSM-22330___/
dctermshttp://purl.org/dc/terms/
n7http://localhost/temp/predkladatel/
n6http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n13http://linked.opendata.cz/ontology/domain/vavai/
n17http://linked.opendata.cz/resource/domain/vavai/zamer/
skoshttp://www.w3.org/2004/02/skos/core#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n4http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n15http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n16http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n8http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n14http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n9http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n12http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F05%3A00015489%21RIV06-MSM-22330___
rdf:type
skos:Concept n13:Vysledek
dcterms:description
Traces of chloro-anisoles were identified as being responsible for musty/mouldy taints in a number of foods and beverages, including wine. The most potent of these compounds is 2,4,6 tri-chloro-anisole, usually referred to as TCA. The aroma detection threshold of TCA in wine has been determined as ranging from 4 to 50 ng/l depending on wine type. Other members of the group the mono-, di-, tetra-, and penta-chloro-anisoles are neither so potent nor frequent.Although TCA contamination of wine could arise from oak barrels or other contact materials, it was found out, that cork is the major vehicle for the transmission of TCA to bottled wine. It was clarified, that TCA formation starts during bleaching of cork stoppers, when originating tri-chloro-phenol is than converted to TCA by the action of certain moulds1.The purpose of our study was to develop a method sufficiently sensitive, which would enable to control of very low TCA levels in wine and cork material. With respect to this requirement, the solid- Traces of chloro-anisoles were identified as being responsible for musty/mouldy taints in a number of foods and beverages, including wine. The most potent of these compounds is 2,4,6 tri-chloro-anisole, usually referred to as TCA. The aroma detection threshold of TCA in wine has been determined as ranging from 4 to 50 ng/l depending on wine type. Other members of the group the mono-, di-, tetra-, and penta-chloro-anisoles are neither so potent nor frequent.Although TCA contamination of wine could arise from oak barrels or other contact materials, it was found out, that cork is the major vehicle for the transmission of TCA to bottled wine. It was clarified, that TCA formation starts during bleaching of cork stoppers, when originating tri-chloro-phenol is than converted to TCA by the action of certain moulds1.The purpose of our study was to develop a method sufficiently sensitive, which would enable to control of very low TCA levels in wine and cork material. With respect to this requirement, the solid- Traces of chloro-anisoles were identified as being responsible for musty/mouldy taints in a number of foods and beverages, including wine. The most potent of these compounds is 2,4,6 tri-chloro-anisole, usually referred to as TCA. The aroma detection threshold of TCA in wine has been determined as ranging from 4 to 50 ng/l depending on wine type. Other members of the group the mono-, di-, tetra-, and penta-chloro-anisoles are neither so potent nor frequent.Although TCA contamination of wine could arise from oak barrels or other contact materials, it was found out, that cork is the major vehicle for the transmission of TCA to bottled wine. It was clarified, that TCA formation starts during bleaching of cork stoppers, when originating tri-chloro-phenol is than converted to TCA by the action of certain moulds1.The purpose of our study was to develop a method sufficiently sensitive, which would enable to control of very low TCA levels in wine and cork material. With respect to this requirement, the solid-
dcterms:title
Application of SPME for determination 2,4,6 - trichloroanisole (TCA) in stoppers Application of SPME for determination 2,4,6 - trichloroanisole (TCA) in stoppers Application of SPME for determination 2,4,6 - trichloroanisole (TCA) in stoppers
skos:prefLabel
Application of SPME for determination 2,4,6 - trichloroanisole (TCA) in stoppers Application of SPME for determination 2,4,6 - trichloroanisole (TCA) in stoppers Application of SPME for determination 2,4,6 - trichloroanisole (TCA) in stoppers
skos:notation
RIV/60461373:22330/05:00015489!RIV06-MSM-22330___
n3:aktivita
n16:Z
n3:aktivity
Z(MSM 223300004)
n3:dodaniDat
n12:2006
n3:domaciTvurceVysledku
n6:8580588 n6:9241914 n6:8559937 n6:5374359
n3:druhVysledku
n14:O
n3:duvernostUdaju
n15:S
n3:entitaPredkladatele
n11:predkladatel
n3:idSjednocenehoVysledku
512881
n3:idVysledku
RIV/60461373:22330/05:00015489
n3:jazykVysledku
n8:cze
n3:klicovaSlova
SPME; 2,4,6 trichloroanisol; TCA; cork; stopper
n3:klicoveSlovo
n4:TCA n4:SPME n4:4 n4:6%20trichloroanisol n4:stopper n4:cork n4:2
n3:kontrolniKodProRIV
[85F796BB5AE1]
n3:obor
n9:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n12:2005
n3:tvurceVysledku
Poustka, Jan Hajšlová, Jana Holadová, Kateřina Klimánková, Eva
n3:zamer
n17:MSM%20223300004
n7:organizacniJednotka
22330