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Statements

Subject Item
n2:RIV%2F62156489%3A43510%2F07%3A00153695%21RIV10-GA0-43510___
rdf:type
skos:Concept n20: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 red wine The effect of clarification on colour, concentration of Anthocyanins and polyphenols in red wine
skos:prefLabel
The effect of clarification on colour, concentration of Anthocyanins and polyphenols in red wine The effect of clarification on colour, concentration of Anthocyanins and polyphenols in red wine
skos:notation
RIV/62156489:43510/07:00153695!RIV10-GA0-43510___
n3:aktivita
n18:P
n3:aktivity
P(GA525/06/1757)
n3:dodaniDat
n13:2010
n3:domaciTvurceVysledku
n5:1231154 n5:6558127 n5:9867546
n3:druhVysledku
n8:D
n3:duvernostUdaju
n16:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
418860
n3:idVysledku
RIV/62156489:43510/07:00153695
n3:jazykVysledku
n10:eng
n3:klicovaSlova
red wine; polyphenols; colour; clarification
n3:klicoveSlovo
n6:clarification n6:red%20wine n6:polyphenols n6:colour
n3:kontrolniKodProRIV
[29BE6AB6FAC9]
n3:mistoVydani
Leuven-Belgium
n3:nazevZdroje
Acta Horticulturae 754
n3:obor
n11:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
7
n3:projekt
n4:GA525%2F06%2F1757
n3:rokUplatneniVysledku
n13:2007
n3:tvurceVysledku
Lefnerová, Danuše Veverka, Jaromír Tříska, Jan Totušek, Jiří Balík, Josef Vrchotová, Naděžda Kyseláková, Marie
s:numberOfPages
6
n7:hasPublisher
ISHS
n15:isbn
978-90-6605-620-6
n12:organizacniJednotka
43510