"Reaction of anthocyans - stabilization and changes in wine color"@en . . "Bart\u00E1k, Petr" . "Reakce antokyan\u016F -stabilizace a zm\u011Bny barvy v\u00EDna"@cs . "550;552" . . . "3"^^ . . . "[C2B2F0888C41]" . "CZ - \u010Cesk\u00E1 republika" . "Antokyany se nach\u00E1zej\u00ED v p\u0159\u00EDrod\u011B v\u011Bt\u0161inou v heteroglykosidick\u00E9 form\u011B, slo\u017Een\u00E9 z cukern\u00E9 a vlastn\u00ED barevn\u00E9 slo\u017Eky -- aglykonu. Barva v\u00EDna je z\u00E1visl\u00E1 na typu aglykonu, celkov\u00E9 koncentraci antokyan\u016F, ale p\u0159edev\u0161\u00EDm na pH prost\u0159ed\u00ED a p\u0159\u00EDtomnosti SO2. V\u00FDznamn\u00FD vliv na projeven\u00ED se barevn\u00FDch slou\u010Denin a jejich stabilitu maj\u00ED reakce antokyan\u016F s acetaldehydem a flavonoidn\u00EDmi t\u0159\u00EDslovinami (taniny), jejich\u017E pr\u016Fb\u011Bh je mo\u017En\u00E9 ovliv\u0148ovat jak b\u011Bhem v\u00FDroby tak p\u0159i zr\u00E1n\u00ED v\u00EDna." . . "43510" . . "In nature, anthocyans occur mostly in their heteroglycosidic form, which consists of sugar and color (aglycon) components. The color of wine depends not only on the type of aglycon and total concentration of anthocyans but also (and above all) on pH and presence of SO2. Reactions of anthocyans with acetaldehyde a flavonoids (tannins) show a significant effect on the manifestation of color compounds and their stability and their course can be influenced during the process of vinification."@en . "Reakce antokyan\u016F -stabilizace a zm\u011Bny barvy v\u00EDna" . "Reakce antokyan\u016F -stabilizace a zm\u011Bny barvy v\u00EDna"@cs . . "Reakce antokyan\u016F -stabilizace a zm\u011Bny barvy v\u00EDna" . "5"^^ . . . "Antokyany se nach\u00E1zej\u00ED v p\u0159\u00EDrod\u011B v\u011Bt\u0161inou v heteroglykosidick\u00E9 form\u011B, slo\u017Een\u00E9 z cukern\u00E9 a vlastn\u00ED barevn\u00E9 slo\u017Eky -- aglykonu. Barva v\u00EDna je z\u00E1visl\u00E1 na typu aglykonu, celkov\u00E9 koncentraci antokyan\u016F, ale p\u0159edev\u0161\u00EDm na pH prost\u0159ed\u00ED a p\u0159\u00EDtomnosti SO2. V\u00FDznamn\u00FD vliv na projeven\u00ED se barevn\u00FDch slou\u010Denin a jejich stabilitu maj\u00ED reakce antokyan\u016F s acetaldehydem a flavonoidn\u00EDmi t\u0159\u00EDslovinami (taniny), jejich\u017E pr\u016Fb\u011Bh je mo\u017En\u00E9 ovliv\u0148ovat jak b\u011Bhem v\u00FDroby tak p\u0159i zr\u00E1n\u00ED v\u00EDna."@cs . "Bedn\u00E1\u0159, Petr" . . "Vina\u0159sk\u00FD obzor" . "Reaction of anthocyans - stabilization and changes in wine color"@en . "ageing; anthocyanins; colour; red wine; vinification"@en . . . "St\u00E1vek, Jan" . "RIV/62156489:43510/06:00103005!RIV07-GA0-43510___" . . "Lemr, Karel" . "2"^^ . "P(GP525/03/P132)" . "496497" . . "Bal\u00EDk, Josef" . "RIV/62156489:43510/06:00103005" . . "1212-7884" . "99" . . .