Influence of Tannin Addition on the Content and Composition of Polyphenolic Compounds in Wines

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00022548" target="_blank" >RIV/60461373:22330/08:00022548 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Influence of Tannin Addition on the Content and Composition of Polyphenolic Compounds in Wines
Original language description
Polyphenols can greatly affect the sensorial characteristics and stability of wine. The concentration of polyphenols in wines is very low, the sample must be thus concentrated before the analytical measurement. The extraction on solid phase (SPE) is a suitable method for the isolation, purification, and concentration of polyphenols from complicated matrices. RP-HPLC with diode array detection was used for the separation and identification of polyphenols. A library of absorption spectra of standards wascreated and used for the identification of 14 polyphenols in wines. The contents of the individual polyphenols and their changes after the addition of four tannin preparations were determined in eight white and two rose wine samples. The influence of theflavour profile of the applied tannin preparations on sensorial characteristics of wines was established
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EI - Biotechnology and bionics
OECD FORD branch
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Publication year
2008
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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