Use of Anthocyanin Profiles When Differentiating Individual Varietal Wines and Terroirs

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F14%3A00231271" target="_blank" >RIV/62156489:43510/14:00231271 - isvavai.cz</a>

Result on the web

<a href="http://www.ftb.com.hr/images/pdfarticles/2014/October-December/ftb_52-4_383-390.pdf" target="_blank" >http://www.ftb.com.hr/images/pdfarticles/2014/October-December/ftb_52-4_383-390.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Use of Anthocyanin Profiles When Differentiating Individual Varietal Wines and Terroirs

Original language description

In recent years, the importance of wine authenticity specifi cation has significantly influenced the world wine market. Nowadays, the importance of terroir is emphasised worldwide. Also in European countries, where varietal wines are produced predominantly, the wine authenticity is given an increasing attention. Anthocyanin pigments represent an important group of phenolic substances that are used for the evaluation of wine authenticity. In this study, altogether 17 varietal red wines originating from the village Dolní Kounice (wine-growing region Moravia, Czech Republic) are evaluated. The evaluation involved three varieties, viz. Blaufränkisch (Lemberger), Saint Laurent and Blauer Portugieser as well as three terroirs named Karlov, Šibeniční vrch andNa Nivách. Anthocyanin pigments in varietal red wines were estimated by means of the HPLC method. Thanks to the application of chemometric methods, it was possible to determine the grapevine variety and to classify red wines on the basis

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

CB - Analytical chemistry, separation

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2014

Confidentiality

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

Name of the periodical

Food Technology and Biotechnology

ISSN

1330-9862

e-ISSN

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Volume of the periodical

52

Issue of the periodical within the volume

4

Country of publishing house

HR - CROATIA

Number of pages

8

Pages from-to

383-390

UT code for WoS article

347764200001

EID of the result in the Scopus database

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