"RIV/70883521:28110/13:43870088" . "Fi\u0161era, Miroslav" . "Slo\u017Eky t\u0159e\u0161\u0148ov\u00FDch destil\u00E1t\u016F z p\u011Bstitelsk\u00E9ho p\u00E1len\u00ED"@cs . "3"^^ . "Slo\u017Eky t\u0159e\u0161\u0148ov\u00FDch destil\u00E1t\u016F z p\u011Bstitelsk\u00E9ho p\u00E1len\u00ED" . . . "Components of Cherry Spirits Made by Growers' Distillation"@en . "Smolenice" . "28110" . "Nitra" . . . "P(ED2.1.00/03.0111)" . "2"^^ . "Slo\u017Eky t\u0159e\u0161\u0148ov\u00FDch destil\u00E1t\u016F z p\u011Bstitelsk\u00E9ho p\u00E1len\u00ED"@cs . "Val\u00E1\u0161ek, Pavel" . "Slovensk\u00E1 po\u013Enohospod\u00E1rska univerzita v Nitre" . . . "Jure\u010Dka, Michal" . . "[22564D53486C]" . "Destil\u00E1ty z ovoce jsou mezi konzumenty velmi obl\u00EDben\u00E9 a jejich v\u00FDroba m\u00E1 u n\u00E1s dlouholetou tradici. P\u0159i zkva\u0161ov\u00E1n\u00ED ovoce v\u0161ak vedle etanolu vznikaj\u00ED i jin\u00E9 alkoholy, kter\u00E9 v\u00FDznamn\u011B ovliv\u0148uj\u00ED kvalitu fin\u00E1ln\u00EDho produktu. V t\u00E9to pr\u00E1ci byly metodou plynov\u00E9 chromatografie provedeny anal\u00FDzy t\u0159e\u0161\u0148ov\u00FDch destil\u00E1t\u016F z tzv. letn\u00EDho p\u011Bstitelsk\u00E9ho p\u00E1len\u00ED. Mimo etanolu byly stanovov\u00E1ny dal\u0161\u00ED doprovodn\u00E9 l\u00E1tky, jako acetaldehyd, metanol, etylacet\u00E1t, a vy\u0161\u0161\u00ED alkoholy, jako n-propanol, i-butanol a pentanol. P\u0159\u00EDtomnost t\u011Bchto l\u00E1tek v ovocn\u00FDch destil\u00E1tech indikuje kvalitu v\u00FDchoz\u00EDch surovin, spr\u00E1vn\u00FD pr\u016Fb\u011Bh kvasn\u00E9ho procesu a technologickou k\u00E1ze\u0148 p\u0159i destilaci kvasu. Metanol se vyskytuje zejm\u00E9na u destil\u00E1t\u016F, vyroben\u00FDch z nevyzr\u00E1l\u00E9ho ovoce a tvo\u0159\u00ED tzv. \u00FAkap. Vy\u0161\u0161\u00ED alkoholy se tvo\u0159\u00ED p\u0159ev\u00E1\u017En\u011B a\u017E v pr\u016Fb\u011Bhu fermenta\u010Dn\u00EDho procesu a tvo\u0159\u00ED tzv. dokap (p\u0159iboudlinu). \u00DAkap i dokap je nutn\u00E9 p\u0159i destilaci kvasu odd\u011Blit. Vlastn\u00ED fin\u00E1ln\u00ED produkt je pak tvo\u0159en tzv. j\u00E1drem, tedy st\u0159edn\u00ED, nejobjemn\u011Bj\u0161\u00ED frakc\u00ED destil\u00E1tu, zbavenou \u00FAkapu a dokapu." . "978-80-552-0992-0" . "Fruit spirits are very popular among consumers, and their production has a long tradition in our country. In the fermentation of fruit, however, beside ethanol other alcohols are formed that significantly affect the quality of the final product. In this study, analyzes of cherry spirits were performed from the breeeding distillation. Besides ethanol other accompanying substances were determined such as acetaldehyde, methanol, ethyl acetate, n-propanol, i-butanol and pentanol. The presence of these substances in fruit spirits indicates the quality of the raw materials, the correct fermentation process and technology discipline in distillation of ferment. Methanol is commonly found in the distillates made from the immature fruit and make up so called the foreshots. Higher alcohols are formed mainly in the course of the fermentation process and consists of the aftershots. Aftershots and foreshots must be separated in the distillation of ferment."@en . . . "2013-03-21+01:00"^^ . . "X. Vedeck\u00E1 konferencia s medzin\u00E1rodnou \u00FA\u010Das\u0165ou Bezpe\u010Dnos\u0165 a kontrola potrav\u00EDn" . "RIV/70883521:28110/13:43870088!RIV14-MSM-28110___" . "Destil\u00E1ty z ovoce jsou mezi konzumenty velmi obl\u00EDben\u00E9 a jejich v\u00FDroba m\u00E1 u n\u00E1s dlouholetou tradici. P\u0159i zkva\u0161ov\u00E1n\u00ED ovoce v\u0161ak vedle etanolu vznikaj\u00ED i jin\u00E9 alkoholy, kter\u00E9 v\u00FDznamn\u011B ovliv\u0148uj\u00ED kvalitu fin\u00E1ln\u00EDho produktu. V t\u00E9to pr\u00E1ci byly metodou plynov\u00E9 chromatografie provedeny anal\u00FDzy t\u0159e\u0161\u0148ov\u00FDch destil\u00E1t\u016F z tzv. letn\u00EDho p\u011Bstitelsk\u00E9ho p\u00E1len\u00ED. Mimo etanolu byly stanovov\u00E1ny dal\u0161\u00ED doprovodn\u00E9 l\u00E1tky, jako acetaldehyd, metanol, etylacet\u00E1t, a vy\u0161\u0161\u00ED alkoholy, jako n-propanol, i-butanol a pentanol. P\u0159\u00EDtomnost t\u011Bchto l\u00E1tek v ovocn\u00FDch destil\u00E1tech indikuje kvalitu v\u00FDchoz\u00EDch surovin, spr\u00E1vn\u00FD pr\u016Fb\u011Bh kvasn\u00E9ho procesu a technologickou k\u00E1ze\u0148 p\u0159i destilaci kvasu. Metanol se vyskytuje zejm\u00E9na u destil\u00E1t\u016F, vyroben\u00FDch z nevyzr\u00E1l\u00E9ho ovoce a tvo\u0159\u00ED tzv. \u00FAkap. Vy\u0161\u0161\u00ED alkoholy se tvo\u0159\u00ED p\u0159ev\u00E1\u017En\u011B a\u017E v pr\u016Fb\u011Bhu fermenta\u010Dn\u00EDho procesu a tvo\u0159\u00ED tzv. dokap (p\u0159iboudlinu). \u00DAkap i dokap je nutn\u00E9 p\u0159i destilaci kvasu odd\u011Blit. Vlastn\u00ED fin\u00E1ln\u00ED produkt je pak tvo\u0159en tzv. j\u00E1drem, tedy st\u0159edn\u00ED, nejobjemn\u011Bj\u0161\u00ED frakc\u00ED destil\u00E1tu, zbavenou \u00FAkapu a dokapu."@cs . . . "4"^^ . . . . . "Components of Cherry Spirits Made by Growers' Distillation"@en . . . "fruit spirits, methanol, ethanol, higher alcohols, accompanying subtances"@en . "Slo\u017Eky t\u0159e\u0161\u0148ov\u00FDch destil\u00E1t\u016F z p\u011Bstitelsk\u00E9ho p\u00E1len\u00ED" . . "105625" . .