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Statements

Subject Item
n2:RIV%2F62156489%3A43510%2F07%3A00116292%21RIV10-GA0-43510___
rdf:type
skos:Concept n15:Vysledek
dcterms:description
The estimated concentration of total polyphenols was dependent on the method used but the percentages of recorded losses caused by the clarification were equivalent in both cases. The PVPP caused the highest total losses of polyphenols. The highest losses caused by this clarifying agent were recorded in case of resveratrol. An opposite tendency, however, was observed in case of catechin and epicatechin. The clarification showed only a minimum effect on the concentration of gallic acid. The concentrations of catechin, epicatechin, total anthocyanins and the colour parameters of red wines were influenced at most by the application of egg white. An increasing share of polymeric forms of anthocyanins in the final colouration of red wines was observed after the application of all clarifying agents. The estimated concentration of total polyphenols was dependent on the method used but the percentages of recorded losses caused by the clarification were equivalent in both cases. The PVPP caused the highest total losses of polyphenols. The highest losses caused by this clarifying agent were recorded in case of resveratrol. An opposite tendency, however, was observed in case of catechin and epicatechin. The clarification showed only a minimum effect on the concentration of gallic acid. The concentrations of catechin, epicatechin, total anthocyanins and the colour parameters of red wines were influenced at most by the application of egg white. An increasing share of polymeric forms of anthocyanins in the final colouration of red wines was observed after the application of all clarifying agents.
dcterms:title
The effect of clarification on colour, concentration of anthocyanins and polyphenols in the red wines The effect of clarification on colour, concentration of anthocyanins and polyphenols in the red wines
skos:prefLabel
The effect of clarification on colour, concentration of anthocyanins and polyphenols in the red wines The effect of clarification on colour, concentration of anthocyanins and polyphenols in the red wines
skos:notation
RIV/62156489:43510/07:00116292!RIV10-GA0-43510___
n3:aktivita
n14:P
n3:aktivity
P(GA525/06/1757)
n3:cisloPeriodika
754
n3:dodaniDat
n4:2010
n3:domaciTvurceVysledku
n5:6558127 n5:1231154 n5:9867546
n3:druhVysledku
n17:J
n3:duvernostUdaju
n12:S
n3:entitaPredkladatele
n7:predkladatel
n3:idSjednocenehoVysledku
418861
n3:idVysledku
RIV/62156489:43510/07:00116292
n3:jazykVysledku
n18:eng
n3:klicovaSlova
red wine; polyphenols; colour; clarification
n3:klicoveSlovo
n6:colour n6:red%20wine n6:polyphenols n6:clarification
n3:kodStatuVydavatele
BE - Belgické království
n3:kontrolniKodProRIV
[07ACCC960959]
n3:nazevZdroje
Acta horticulturae
n3:obor
n10:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
7
n3:projekt
n16:GA525%2F06%2F1757
n3:rokUplatneniVysledku
n4:2007
n3:tvurceVysledku
Balík, Josef Lefnerová, Danuše Tříska, Jan Totušek, Jiří Veverka, Jaromír Kyseláková, Marie Vrchotová, Naděžda
s:issn
0567-7572
s:numberOfPages
6
n13:organizacniJednotka
43510