A study on the content of terpenic compounds in the cultivar 'Moravian Muscat' (Vitis vinifera L.)
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F17%3A43912178" target="_blank" >RIV/62156489:43510/17:43912178 - isvavai.cz</a>
Result on the web
<a href="http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/570" target="_blank" >http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/570</a>
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
A study on the content of terpenic compounds in the cultivar 'Moravian Muscat' (Vitis vinifera L.)
Original language description
Terpenic represent a very interesting group of aromatic substances. They occur in aromatic grapevine cultivars and create Muscat and flower aromas. In 2013, their contents as well as contents of other aromatic substances were determined in juices made of the Moravian Muscat cultivar after 5, 12 and 24 of maceration. Pedigree: Muscat Ottonel x Prachtraube. As Control, fresh juice analysed immediately after the pressing was used. The aim of this experiment was to find out which terpenic compounds are present in grapes of this cultivar and which length of maceration would be the most suitable for making wine. Attention was paid also to levels of monoterpens, phenols, ethyls, alcohols and acids as well as to basic analytical parameters. Results of a chemical analysis indicated that an optimum is the maceration of grapes for 24 hours because after this time interval the highest amount of terpenic substances was released.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Italian Journal of Food Science
ISSN
1120-1770
e-ISSN
—
Volume of the periodical
29
Issue of the periodical within the volume
2
Country of publishing house
IT - ITALY
Number of pages
11
Pages from-to
222-232
UT code for WoS article
000401639300003
EID of the result in the Scopus database
2-s2.0-85019757592