"Quality of Horticultural Production" . . . "Evaluation of color of moravian red and rose wines" . "43510" . . "RIV/62156489:43510/07:00108441!RIV08-GA0-43510___" . "Bart\u00E1k, Petr" . . . "St\u00E1vek, Jan" . "RIV/62156489:43510/07:00108441" . . "Evaluation of color of moravian red and rose wines" . "2"^^ . "Evaluation of color of moravian red and rose wines"@en . "Bal\u00EDk, Josef" . "[4E4D50DF8E78]" . . "Lednice" . . "Lednice" . "\u010Cl\u00E1nek se zab\u00FDv\u00E1 metodami, kter\u00FDmi je mo\u017En\u00E9 objektivn\u011B shodnotit barevnost v\u00EDn a to nejen ve smyslu intenzity a odst\u00EDnu barvy (spektrofotometricky), ale tak\u00E9 z hlediska barevn\u00FDch l\u00E1tek - antokyanin\u016F (HPLC)."@cs . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . "2007-01-01+01:00"^^ . . "Lemr, Karel" . "Hodnocen\u00ED barevnosti moravsk\u00FDch \u010Derven\u00FDch a r\u016F\u017Eov\u00FDch v\u00EDn"@cs . . . "Bedn\u00E1\u0159, Petr" . . . "73;74" . "420720" . "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" . "wine colour; ros\u00E9 wine; anthocyanins; polyphenols; red wine"@en . . "Evaluation of color of moravian red and rose wines"@en . . . . "2"^^ . "Hodnocen\u00ED barevnosti moravsk\u00FDch \u010Derven\u00FDch a r\u016F\u017Eov\u00FDch v\u00EDn"@cs . "P(GA525/06/1757)" . "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"@en . . "Papou\u0161kov\u00E1, Barbora" . . "978-80-7375-060-2" . "6"^^ .