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Phenolic Profile in Czech White Wines from Different Terroirs

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F12%3A00193383" target="_blank" >RIV/62156489:43510/12:00193383 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Phenolic Profile in Czech White Wines from Different Terroirs

  • Original language description

    Grapevine cv. Riesling is a traditional variety of cool climate viticulture regions to which the Czech Republic belongs too. In total 35 wine samples from 9 different terroirs of wine growing regions in the Czech Republic were evaluated for the content of 20 phenolic compounds comprising hydroxybenzoic acids, hydroxycinnamates, stilbenes, and flavan 3 ols. Phenolic compounds were evaluated by an HPLC method. Methods of multivariate statistical analysis were used to discriminate wine samples on the basisof their geographical origin. Canonical variate analysis proved that it is possible to differentiate wines according to their geographical origin by following authenticity markers: gallic acid, caffeic acid, caftartic acid, p coutaric acid, ferulic acidethylester, p coumaric acid ethylester, catechin, and epicatechin. On the basis of statistical analyses, 100% wine samples were correctly classified. The results indicate that, for the case of white wines, mainly hydroxycinnamates and fl

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    CB - Analytical chemistry, separation

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2012

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food Science and Biotechnology

  • ISSN

    1226-7708

  • e-ISSN

  • Volume of the periodical

    21

  • Issue of the periodical within the volume

    6

  • Country of publishing house

    KR - KOREA, REPUBLIC OF

  • Number of pages

    9

  • Pages from-to

    1593-1601

  • UT code for WoS article

    313078600012

  • EID of the result in the Scopus database