The effect of clarirification on colour, concentration of anthocyanins and polyphenols in red wine
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14110%2F07%3A00050906" target="_blank" >RIV/00216224:14110/07:00050906 - isvavai.cz</a>
Result on the web
<a href="http://www.actahort.org/books/754/754_75.htm" target="_blank" >http://www.actahort.org/books/754/754_75.htm</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The effect of clarirification on colour, concentration of anthocyanins and polyphenols in red wine
Original language description
Effects of different doses of various clarifying agens onthe content on phenolic substances in young red wines were studed. The orginal concentration of anthocyanins (213 mg/l)was decreased at most after the application of egg white but the total colourintensitz of these red wines increased. An increased share of polymeric forms of anthocyanins in the final colour of red wines was observed in all variants of this experiment.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2007
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
ISHS Acta Horticulturae 754 : International Workshop on Advances in Grapevine and Wine Research
ISBN
978-90-6605-620-6
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
563-568
Publisher name
ISHS
Place of publication
Leuven
Event location
Venosa, Italy
Event date
Oct 31, 2007
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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