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Possibilities of the Use of Phenolic Compounds when Assessing the Authenticity of Wine Samples

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F14%3A00231269" target="_blank" >RIV/62156489:43510/14:00231269 - isvavai.cz</a>

  • Result on the web

    <a href="https://www.novapublishers.com/catalog/product_info.php?products_id=49994" target="_blank" >https://www.novapublishers.com/catalog/product_info.php?products_id=49994</a>

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Possibilities of the Use of Phenolic Compounds when Assessing the Authenticity of Wine Samples

  • Original language description

    Phenolic compounds can be used for the assessment of wine samples authenticity on the base of their geographic origin, variety and/or vintage. The research that is being carried out in the Czech Republic is focused on the application of phenolic compounds estimation when assessing the geographic origin either of a wine or of a grape variety. In this paper, we present results obtained in HPLC assays when assessing levels of phenolic substances in wine samples within the period of 2010-2013. Possibilitiesof the use of phenolic compounds when assessing the authenticity of wine samples are illustrated with results of the following three experiments: (i) study on relationships existing between varietal samples of white wine (Riesling) and the region; (ii)study on relationships existing between white wine and terroir or variety and (iii) study on relationships existing between analyzed samples of red wine and terroir. Obtained experimental results proved that phenolic compounds are very su

  • Czech name

  • Czech description

Classification

  • Type

    C - Chapter in a specialist book

  • CEP classification

    CB - Analytical chemistry, separation

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2014

  • Confidentiality

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

Data specific for result type

  • Book/collection name

    Wine: Phenolic Composition, Classification and Health Benefits

  • ISBN

    978-1-63321-048-6

  • Number of pages of the result

    20

  • Pages from-to

    225-244

  • Number of pages of the book

    356

  • Publisher name

    Nova Science Publishers, Inc.

  • Place of publication

    Hauppauge NY, USA

  • UT code for WoS chapter