. "Lefnerov\u00E1, Danu\u0161e" . . . "ISHS" . . "The effect of clarification on colour, concentration of Anthocyanins and polyphenols in red wine" . . . . "red wine; polyphenols; colour; clarification"@en . . "Veverka, Jarom\u00EDr" . "43510" . . . "The effect of clarification on colour, concentration of Anthocyanins and polyphenols in red wine" . "P(GA525/06/1757)" . "The effect of clarification on colour, concentration of Anthocyanins and polyphenols in red wine"@en . "978-90-6605-620-6" . "3"^^ . "T\u0159\u00EDska, Jan" . "RIV/62156489:43510/07:00153695!RIV10-GA0-43510___" . . . "Acta Horticulturae 754" . . "Totu\u0161ek, Ji\u0159\u00ED" . . "418860" . "The effect of clarification on colour, concentration of Anthocyanins and polyphenols in red wine"@en . "[29BE6AB6FAC9]" . "Leuven-Belgium" . "RIV/62156489:43510/07:00153695" . "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." . "7"^^ . "Bal\u00EDk, Josef" . "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."@en . . "Vrchotov\u00E1, Nad\u011B\u017Eda" . . "Kysel\u00E1kov\u00E1, Marie" . "6"^^ . . .