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Statements

Subject Item
n2:RIV%2F62156489%3A43510%2F07%3A00108441%21RIV08-GA0-43510___
rdf:type
skos:Concept n13:Vysledek
dcterms: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). 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
dcterms:title
Evaluation of color of moravian red and rose wines Evaluation of color of moravian red and rose wines Hodnocení barevnosti moravských červených a růžových vín
skos:prefLabel
Evaluation of color of moravian red and rose wines Evaluation of color of moravian red and rose wines Hodnocení barevnosti moravských červených a růžových vín
skos:notation
RIV/62156489:43510/07:00108441!RIV08-GA0-43510___
n3:strany
73;74
n3:aktivita
n11:P
n3:aktivity
P(GA525/06/1757)
n3:dodaniDat
n8:2008
n3:domaciTvurceVysledku
n16:7012292 n16:1231154
n3:druhVysledku
n5:D
n3:duvernostUdaju
n15:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
420720
n3:idVysledku
RIV/62156489:43510/07:00108441
n3:jazykVysledku
n20:eng
n3:klicovaSlova
wine colour; rosé wine; anthocyanins; polyphenols; red wine
n3:klicoveSlovo
n12:wine%20colour n12:polyphenols n12:red%20wine n12:anthocyanins n12:ros%C3%A9%20wine
n3:kontrolniKodProRIV
[4E4D50DF8E78]
n3:mistoKonaniAkce
Lednice
n3:mistoVydani
Lednice
n3:nazevZdroje
Quality of Horticultural Production
n3:obor
n10:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
6
n3:projekt
n4:GA525%2F06%2F1757
n3:rokUplatneniVysledku
n8:2007
n3:tvurceVysledku
Barták, Petr Stávek, Jan Balík, Josef Lemr, Karel Bednář, Petr Papoušková, Barbora
n3:typAkce
n18:WRD
n3:zahajeniAkce
2007-01-01+01:00
s:numberOfPages
2
n14:hasPublisher
Mendelova zemědělská a lesnická univerzita v Brně
n21:isbn
978-80-7375-060-2
n7:organizacniJednotka
43510