Comparison of Rose Wines According to the Content Chosen Phenolic Compounds and Antiradical Activity
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F13%3A43911409" target="_blank" >RIV/62156489:43510/13:43911409 - isvavai.cz</a>
Result on the web
<a href="https://dx.doi.org/10.18832/kp2013016" target="_blank" >https://dx.doi.org/10.18832/kp2013016</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp2013016" target="_blank" >10.18832/kp2013016</a>
Alternative languages
Result language
angličtina
Original language name
Comparison of Rose Wines According to the Content Chosen Phenolic Compounds and Antiradical Activity
Original language description
Rosé wines has gained a great popularity not only in Czech Republic but also elsewhere in the world. Rosé are produced mostly from traditional varieties such as 'Pinot Noir', 'Blaufrankisch' (Lemberger), 'Zweigeltrebe', 'Merlot' and 'Cabernet Sauvignon'. Entirely new act play rosé wines made from blue Czech interspecific grape varieties, such as 'Cerason' or 'Laurot'. For samples of wines (concrete 'Laurot', 'Cerason', 'Kofranka', 'Pinot noir', 'Merlot' and 'Blaufrankisch') are normally carried out measurements of fundamental analytical values. Furthermore, spectrophotometric measurements were carried out - determination of total phenols, total anthocyanins and the optical density at 280 nm (OD280), total flavanols, reducing power and antiradical activity. The results show that most phenolic compounds and highest antiradical activity has the variety 'Laurot'. This variety has besides ideal pink color for rosé wine similarly as 'Blaufränkisch' variety. The new interspecific varieties were higher antiradical activity and therefore health benefits. When choosing a suitable technology for its fruitiness, higher acidity and higher resistance to fungal diseases appear to be interesting for the production of rosé wines, not only from organic production.
Czech name
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Czech description
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Classification
Type
J<sub>ost</sub> - Miscellaneous article in a specialist periodical
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Kvasný průmysl
ISSN
0023-5830
e-ISSN
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Volume of the periodical
59
Issue of the periodical within the volume
6
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
4
Pages from-to
167-170
UT code for WoS article
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EID of the result in the Scopus database
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